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Before you jump to Ikinari Dango recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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Obviously, it’s not at all difficult to start incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to ikinari dango recipe. To make ikinari dango you need 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Ikinari Dango:
- Take 300 grams Japanese sweet potato
- Get 1 tbsp per slice of sweet potato Macrobiotic anko paste
- You need Mochi
- Provide 130 grams White (cake) flour
- Use 100 grams Mochko (brown rice mochi flour)
- Take 1 tsp Salt
- Provide 1 tbsp Vegetable oil
- You need 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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