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Before you jump to Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

The benefits of healthy eating are now being given more publicity than ever before and there are many reasons for this. There are a number of health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. There are more and more efforts to try to get us to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, a lot of people think that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. In reality, though, simply making some modest changes can positively impact everyday eating habits.

The first change you can make is to pay more attention to what you buy when you do your food shopping as it is likely that you tend to pick up many of the things without thinking. For example, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before getting it? One healthy substitute that can give you a positive start to your day is oatmeal. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy eating regimen.

All in all, it is not difficult to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan recipe. To make make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan you only need 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan:

1. Provide 150 grams All purpose flour
2. Use 80 grams Mochiko
3. Get 20 grams Rice flour
4. Use 1/2 tsp Salt
5. Prepare 150 ml Boiling water
6. Provide 1 Sweet potato
7. Use 200 grams Sweet adzuki bean paste (chunky type)

Instructions to make Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan:

1. Rinse the sweet potato, slice into 1 cm rounds, and soak in salt water to keep the color from changing. (Salt not listed).
2. I used homemade tsubu-an. Use whatever anko is available.
3. In a large bowl, add dry ingredients and hot water while mixing with a fork. (Be careful not to burn yourself.)
4. Although it's hot to handle, form the dough into a ball. Knead until the consistency is smooth, wrap with plastic wrap to keep it from drying out, then let sit for about 15 minutes.
5. Take out as many sweet potatoes as you will need, rinse off the salt, and wipe the excess water with paper towels. Spread a generous amount of anko on top of each slice.
6. Remove enough dough to wrap around a slice of sweet potato, and using your palm and fingers, flatten and stretch into a circle. (You can also use a rolling pin, if necessary.)
7. Use both hands to wrap the dough completely around the anko and sweet potato.
8. Line the steamer with a cloth and steam for about 30 minutes on high heat (or until a skewer lightly inserted into the sweet potato pierces though completely.)
9. Wrap in plastic wrap as soon as the residual heat has dissipated. It also tastes delicious while still hot.

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