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

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

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look 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 appreciated by millions daily. It's simple, it is fast, it tastes delicious. Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan:

1. {Get 150 grams of All purpose flour.
2. {Take 80 grams of Mochiko.
3. {Prepare 20 grams of Rice flour.
4. {Make ready 1/2 tsp of Salt.
5. {Take 150 ml of Boiling water.
6. {Make ready 1 of Sweet potato.
7. {Take 200 grams of Sweet adzuki bean paste (chunky type).

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

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

So that is going to wrap it up for this special food make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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