Step-by-Step Guide to Make Award-winning Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Super Quick Homemade 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 little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to 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 cook that.

I wanted to see if I could make these Imokoi, even though I live outside Japan. Recently, at the supermarket, I can find sweet potatoes that are similar to the ones sold in Japan. Feel free to change the thickness of the sweet potato slices, peel, or increase the amount of glutenous rice flour in relation to the plain wheat flour. Take care when handling the hot water. A dry dough can be tricky to wrap around the sweet potato, but it's easier to handle, since it doesn't stick to your hands. Conversely, a softer, moist dough is easy to wrap, but it sticks. The recipe makes a slightly dry dough. Recipe by catwoman

Ingredients and spices that need to be Take to make Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan:

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

Steps to make 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.

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So that's going to wrap this up for this exceptional food Steps to Prepare Homemade Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!