Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, ikinari dango. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Ikinari Dango is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Ikinari Dango is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ikinari dango using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ikinari Dango:
- Take 300 grams Japanese sweet potato
- Make ready 1 tbsp per slice of sweet potato Macrobiotic anko paste
- Make ready Mochi
- Take 130 grams White (cake) flour
- Prepare 100 grams Mochko (brown rice mochi flour)
- Get 1 tsp Salt
- Prepare 1 tbsp Vegetable oil
- Make ready 110 ml or more Lukewarm water
Instructions 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.
So that’s going to wrap this up with this special food ikinari dango recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
