Ikinari Dango is a local dish in Kumamoto Prefecture, Kyushu. Ikinari means ‘suddenly’ and it implies you can make the dish quickly when you have unexpected guests. The combination of the tender sweet potato and the anko creates just enough sweetness.
Cook Time | 45 minutes |
Time for soaking potato in water and resting dough is not included in cook time. |
Servings |
pieces
|
Translator | Get Francis Mug |
|
|
Ingredients
Fillings
6 slices Sweet Potatoes 1.5cm/0.6” thick, 5cm/2.0” diameter 90 g Red Bean Paste packaged anko
Wrappers
80 g Cake Flour or All Purpose Flour 30 g Sweet Rice Flour (Glutinous Rice) or mochiko 1/4 tsp Salt 60 ml Water
Kitchen Tools
6 pieces Wax Paper 7x7cm/2.8x2.8”
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
Recipe Notes
This local dish is originally made from cake flour but we blend in the sticky rice flour since many people nowadays tend to like soft mochi.
If you think your sweet potato is not sweet enough, mix some sugar into the dough.
You can store the dango in the freezer but make sure to wrap each piece with plastic wrap. When you thaw, microwave them until the wrappers soften.