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Make Kawagoe's Specialty "imokoi" [ikinari-dango] Even Outside Japan Recipe

Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan Recipe
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Serving : 12
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Prepare the ingredients before making Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan in your home. Then, follow these steps below to serve Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan for your family or friends.

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

  • 150 grams All purpose flour
  • 80 grams Mochiko
  • 20 grams Rice flour
  • 1/2 tsp Salt
  • 150 ml Boiling water
  • 1 Sweet potato
  • 200 grams Sweet adzuki bean paste (chunky type)

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

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan in your home by yourself.

    Step 1
  • Rinse the sweet potato, slice into 1 cm rounds, and soak in salt water to keep the color from changing. (Salt not listed).
  • Step 2
  • I used homemade tsubu-an. Use whatever anko is available.
  • Step 3
  • In a large bowl, add dry ingredients and hot water while mixing with a fork. (Be careful not to burn yourself.)
  • Step 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.
  • Step 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.
  • Step 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.)
  • Step 7
  • Use both hands to wrap the dough completely around the anko and sweet potato.
  • Step 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.)
  • Step 9
  • Wrap in plastic wrap as soon as the residual heat has dissipated. It also tastes delicious while still hot.
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