Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, ikinari dango. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Ikinari Dango is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Ikinari Dango is something that I have loved my entire life. They’re fine and they look wonderful.
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 can achieve it.
The ingredients needed to make Ikinari Dango:
- Take 300 grams Japanese sweet potato
- Prepare 1 tbsp per slice of sweet potato Macrobiotic anko paste
- Take Mochi
- Take 130 grams White (cake) flour
- Prepare 100 grams Mochko (brown rice mochi flour)
- Take 1 tsp Salt
- Make ready 1 tbsp Vegetable oil
- Prepare 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.
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