Ikinari Dango
Ikinari Dango

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ikinari dango. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ikinari Dango is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Ikinari Dango is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have ikinari dango using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Ikinari Dango:
  1. Make ready 300 grams Japanese sweet potato
  2. Make ready 1 tbsp per slice of sweet potato Macrobiotic anko paste
  3. Take Mochi
  4. Take 130 grams White (cake) flour
  5. Take 100 grams Mochko (brown rice mochi flour)
  6. Take 1 tsp Salt
  7. Prepare 1 tbsp Vegetable oil
  8. Take 110 ml or more Lukewarm water
Steps to make Ikinari Dango:
  1. Prepare the macrobiotic anko paste (Refer to. Mash to desired consistency. - - https://cookpad.com/us/recipes/156109-macrobiotic-anko-sweet-adzuki-bean-paste
  2. To make the dough: Combine the cake flour, mochiko, and salt in a bowl, with a whisk until even. Mix in the vegetable oil.
  3. 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.
  4. Use sweet potatoes with a diameter of about 5 cm. Slice into 1 cm thin rounds, then soak in water.
  5. Wipe excess water from the surface of the sweet potato slices, then top with 1 tablespoon anko paste for each slice.
  6. 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.
  7. Line the steamer with parchment paper, then steam for about 15-20 minutes until the sweet potatoes become soft.
  8. 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.

So that’s going to wrap this up for this special food ikinari dango recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!