Hey everyone, welcome to my recipe page, looking for the perfect Ikinari Dango recipe? look no further! We provide you only the perfect Ikinari Dango recipe here. We also have wide variety of recipes to try.
Before you jump to Ikinari Dango recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.
Ingesting healthy foods makes all the difference in the way you feel. Increasing our intake of well balanced meals while decreasing the intake of unhealthy types contributes to a more balanced feeling. A bit of pizza doesn’t have you feeling as healthy as eating a fresh green salad. Deciding on healthier food choices can be difficult if it is snack time. Finding snack foods that will help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that can be used when you need an instant pick me up.
Yogurt is a snack many people neglect. Eating yogurt in place of a nutritious larger lunch is not a good idea. Low fat yogurt helps make a amazing snack, nonetheless. Along with calcium, it really is a good source of necessary protein and vitamin B. Yogurt is typically eaten to help preserve the digestive system because it is so easily digestible by most people. Try putting in some healthy nuts to unsweetened yogurt for a healthy snack idea. This reduces your sugar intake without reducing the taste of your snack.
A large variety of instant health snacks is easily obtainable. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to ikinari dango recipe. To make ikinari dango you need 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ikinari Dango:
- Provide 300 grams Japanese sweet potato
- Take 1 tbsp per slice of sweet potato Macrobiotic anko paste
- Provide Mochi
- Use 130 grams White (cake) flour
- You need 100 grams Mochko (brown rice mochi flour)
- Use 1 tsp Salt
- Get 1 tbsp Vegetable oil
- You need 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.
If you find this Ikinari Dango recipe useful please share it to your friends or family, thank you and good luck.
