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Before you jump to Ikinari Dango recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to ikinari dango recipe. To make ikinari dango you only need 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Ikinari Dango:
- Take 300 grams Japanese sweet potato
- Prepare 1 tbsp per slice of sweet potato Macrobiotic anko paste
- Get Mochi
- Use 130 grams White (cake) flour
- Get 100 grams Mochko (brown rice mochi flour)
- Prepare 1 tsp Salt
- You need 1 tbsp Vegetable oil
- You need 110 ml or more Lukewarm water
Steps to make Ikinari Dango:
- Prepare the macrobiotic anko paste (Refer to. Mash to desired consistency. - - https://cookpad.com/us/recipes/156109-macrobiotic-anko-sweet-adzuki-bean-paste
- To make the dough: Combine the cake flour, mochiko, and salt in a bowl, with a whisk until even. Mix in the vegetable oil.
- Knead in lukewarm water, a little at a time, until the mochi reaches the firmness of your earlobes. Roll into a log, then let rest for 30 minutes.
- Use sweet potatoes with a diameter of about 5 cm. Slice into 1 cm thin rounds, then soak in water.
- Wipe excess water from the surface of the sweet potato slices, then top with 1 tablespoon anko paste for each slice.
- Divide the dough into the number of sweet potato slices. Roll out the dough with a rolling pin, then wrap the sweet potatoes with the anko side down.
- Line the steamer with parchment paper, then steam for about 15-20 minutes until the sweet potatoes become soft.
- They are sweet and delicious right out of the steamer. Be sure to leave ample space between the dango or else they will stick together.
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