Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, make kawagoe’s specialty “imokoi” [ikinari-dango] even outside japan. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Make Kawagoe’s Specialty “Imokoi” [Ikinari-Dango] Even Outside Japan is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Make Kawagoe’s Specialty “Imokoi” [Ikinari-Dango] Even Outside Japan is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have make kawagoe’s specialty “imokoi” [ikinari-dango] even outside japan using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Make Kawagoe’s Specialty “Imokoi” [Ikinari-Dango] Even Outside Japan:
- Take 150 grams All purpose flour
- Get 80 grams Mochiko
- Make ready 20 grams Rice flour
- Take 1/2 tsp Salt
- Make ready 150 ml Boiling water
- Prepare 1 Sweet potato
- Prepare 200 grams Sweet adzuki bean paste (chunky type)
Instructions to make Make Kawagoe’s Specialty “Imokoi” [Ikinari-Dango] Even Outside Japan:
- Rinse the sweet potato, slice into 1 cm rounds, and soak in salt water to keep the color from changing. (Salt not listed).
- I used homemade tsubu-an. Use whatever anko is available.
- In a large bowl, add dry ingredients and hot water while mixing with a fork. (Be careful not to burn yourself.)
- 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.
- 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.
- 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.)
- Use both hands to wrap the dough completely around the anko and sweet potato.
- 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.)
- Wrap in plastic wrap as soon as the residual heat has dissipated. It also tastes delicious while still hot.
So that’s going to wrap it up for this exceptional food make kawagoe’s specialty “imokoi” [ikinari-dango] even outside japan recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
Source : https://www.cookpad.com