Japanese Sweets: Ikinari Dango (Imokoi) - いきなり団子（いも恋）
Featured Recipe, Feb 26 2013We simply can't wait to try out this delicious sweet recipe!
This is Kyushu's specialty and it's simple yet wholesome. In Kyushu, it's called "Ikinari Dango" and also Kawagoe, Saitama Prefecture is known for this sweet and there they call it "Imokoi". Other trivia and tips of this dish please log on to: http://umebonanza.blogspot.ca
- All purpose flour (150g)
- Glutenous rice flour (Mochiko) (80g)
- Rice flour (Komeko or Joshinko) (20g)
- Salt (1/2 tsp)
- Hot water (150cc)
- Sweet potato (1 medium)
- Red bean paste (Tsubu-an) (200g)
I used homemade anko (red bean paste) today. I find store bought anko to be too sweet. But you can use it if you don't have some anko at hand.
Wash sweet potato well and slice it into about 1cm (1/2 inch) thickness immediately soaking them in salted water). You may peel the skin if you like, or you can even cut the potato thicker.
In a large bowl, mix together all the flour and salt with a fork. Slowly add hot water. (Please be careful) and mix thoroughly. The mixture looks crumbly and that's OK.
With your hands now knead the dough until smooth and elastic. It should be about the softness of your earlobe. If it's too hard add more hot water, little bit at a time.
Wrap or cover the dough and let it rest for 15 to 20 mins.
Take out the only slice of potato you are about to wrap, wash it under running water and pat dry. Scoop anko on the potato as seen above.
Take out some dough, about the size a little bit bigger than a golf ball and spread it to about 3mm thickness using palms of your hands and fingers. You can use a rolling pin also.
Place sweet potato in the center of the dough, anko side down.
Wrap the dough around the sweet potatoes using both of your palms.
Close the edges of the dough at the bottom with the tips of your fingers.
Place dangos in a hot steamer. Give plenty of space in between as they puff up and stick together. (They are too crowded in the photo above.)
Also it's a good idea to put a cotton cloth or waxpaper down at the bottom of the steamer to prevent the dango from sticking.
Steam in high heat for 30 mins or until a toothpick goes through the whole dango easily.
Serve them hot and fresh just out of the steamer otherwise after they are cooled down enough to be handled (should be still warm.) wrap them with a plastic wrap individually to prevent hardening.
They are nice too at the room temperature!
When you need to reheat, heat them in a hot steamer or microwave it for 30 seconds.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.