Recipe: Perfect Ikinari Dango

Richard George
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Recipe: Perfect Ikinari Dango
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Recipe: Perfect Ikinari Dango Delicious, fresh and tasty.

Ikinari Dango. Ikinari Dango is a local dish in Kumamoto Prefecture, Kyushu. Ikinari means 'suddenly' and it implies you can make the dish quickly when you have unexpected. IKINARI DANGO いきなり団子 ♡ Subscribe http With the name meaning "easy-make dumplings for guests" Ikinari means suddenly and Dango is a Japanese dumpling and sweet made from mochiko. (Ikinari-dango, いきなり団子).

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Sweet potato and sweet bean paste are wrapped in a slightly salty dough for a refined and delicious flavor.

A regional confection of Kumamoto that has been handed down over the ages.

You can cook Ikinari Dango using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Ikinari Dango

  1. It’s 300 grams of Japanese sweet potato.

  2. It’s 1 tbsp of per slice of sweet potato Macrobiotic anko paste.

  3. Prepare of Mochi.

  4. Prepare 130 grams of White (cake) flour.

  5. Prepare 100 grams of Mochko (brown rice mochi flour).

  6. It’s 1 tsp of Salt.

  7. Prepare 1 tbsp of Vegetable oil.

  8. You need 110 ml of or more Lukewarm water.

Sweet potato and red bean paste packed together in a delicious dango.

Normally "Ikinari" means "suddenly", but here it means "simple". no need to rush. it's not simple being this lazy.

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Ikinari Dango step by step

  1. Prepare the macrobiotic anko paste (Refer to. Mash to desired consistency.

https://cookpad.com/us/recipes/156109-macrobiotic-anko-sweet-adzuki-bean-paste.

  1. To make the dough: Combine the cake flour, mochiko, and salt in a bowl, with a whisk until even. Mix in the vegetable oil..

  2. 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..

  3. Use sweet potatoes with a diameter of about 5 cm. Slice into 1 cm thin rounds, then soak in water..

  4. Wipe excess water from the surface of the sweet potato slices, then top with 1 tablespoon anko paste for each slice..

  5. 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..

  6. Line the steamer with parchment paper, then steam for about 15-20 minutes until the sweet potatoes become soft..

  7. 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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Ikinari Dango is a local dish in Kumamoto Prefecture, Kyushu!

Sweet potato and sweet red beans are great combination!

This flavor is designed to taste like ikinari dango, or mochi filled with sweet potato and azuki red bean.

See more ideas about Japanese sweets, Japanese dessert, Japanese food.