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Ikinari Dango Recipe

Ikinari Dango Recipe
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Serving : 12
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Prepare the ingredients before making Ikinari Dango in your home. Then, follow these steps below to serve Ikinari Dango for your family or friends.

Ingredients: Ikinari Dango

  • 300 grams Japanese sweet potato
  • 1 tbsp per slice of sweet potato Macrobiotic anko paste
  • Mochi
  • 130 grams White (cake) flour
  • 100 grams Mochko (brown rice mochi flour)
  • 1 tsp Salt
  • 1 tbsp Vegetable oil
  • 110 ml or more Lukewarm water

How to Make Ikinari Dango

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Ikinari Dango in your home by yourself.

    Step 1
  • Prepare the macrobiotic anko paste (Refer to. Mash to desired consistency.
  • Step 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.
  • Step 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.
  • Step 4
  • Use sweet potatoes with a diameter of about 5 cm. Slice into 1 cm thin rounds, then soak in water.
  • Step 5
  • Wipe excess water from the surface of the sweet potato slices, then top with 1 tablespoon anko paste for each slice.
  • Step 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.
  • Step 7
  • Line the steamer with parchment paper, then steam for about 15-20 minutes until the sweet potatoes become soft.
  • Step 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.
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