Recipe of Perfect Ikinari Dango
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Steps to Prepare Homemade Ikinari Dango. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Ikinari Dango, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ikinari Dango delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ikinari Dango is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can cook Ikinari Dango using 8 ingredients and 8 steps. Here is how you cook it.
This is a healthy macrobiotic version of a specialty from Kumamoto Prefecture.
The vegetable oil is used to prevent the mochi from hardening. In conventional recipes for these dango, sugar is used to prevent them from becoming stale. For those concerned about calorie intake, please omit the sugar. I use 30 g of dough per dango for large sweet potatoes, and 20 g for small sweet potatoes. Recipe by Ruruko
Ingredients and spices that need to be Make ready to make 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
Steps 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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So that's going to wrap this up with this special food Recipe of Quick Ikinari Dango. Thank you very much for your time. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!