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Before you jump to Ikinari Dango recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
We all understand that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. The unfortunate thing is that, at the end of the day, we don't always have the time or energy required for a healthy lifestyle. At the conclusion of the day, almost everyone want to go home, not to the gym. We want a yummy, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You should be thankful to learn that getting healthy doesn't always have to be super difficult. If you are conscientious you'll get all of the activity and appropriate food choices you need. Here are some very simple ways to get healthy.
Drink water, not alternative drinks. Drinking a soda or cup of coffee every so often won't hurt you too badly. It is, however, a bad idea to only drink soda or coffee. Ingesting water instead of other types of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories from your diet— without having to be forced to eat terrible tasting diet food. Water is usually one of the keys to really reducing your weight and getting healthy.
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We hope you got benefit from reading it, now let's go back to ikinari dango recipe. To make ikinari dango you only need 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Ikinari Dango:
- Use 300 grams of Japanese sweet potato.
- Get 1 tbsp of per slice of sweet potato Macrobiotic anko paste.
- Prepare of Mochi.
- Get 130 grams of White (cake) flour.
- Use 100 grams of Mochko (brown rice mochi flour).
- Get 1 tsp of Salt.
- Prepare 1 tbsp of Vegetable oil.
- Use 110 ml of 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..
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