Recipe of Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan Favorite

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Although it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. Possibly the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. You get the highest energy savings by totally loading the dishwasher before commencing a wash cycle. Save even more money by air drying as well as cool drying your dishes rather than heat drying them.

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We hope you got benefit from reading it, now let's go back to make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan recipe. You can have make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan using 7 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan:

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

Instructions 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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