Recipe: Perfect Ikinari Dango

Ikinari Dango.

You can have Ikinari Dango using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Ikinari Dango

1. You need 300 grams of Japanese sweet potato.
2. Prepare 1 tbsp of per slice of sweet potato Macrobiotic anko paste.
3. It's of Mochi.
4. Prepare 130 grams of White (cake) flour.
5. Prepare 100 grams of Mochko (brown rice mochi flour).
6. It's 1 tsp of Salt.
7. You need 1 tbsp of Vegetable oil.
8. You need 110 ml of or more Lukewarm water.

Ikinari Dango step by step

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..