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Before you jump to Ikinari Dango recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.
We are all aware that having healthy snacks can help us truly feel better within our bodies. If we eat more healthy foods and a lesser amount of of the unhealthy ones we typically feel much better. A little bit of pizza does not cause you to feel as healthy as ingesting a fresh green salad. Choosing healthier food choices can be challenging if it is snack time. Shopping for snacks can be a struggle because you have a great number of options. Here are a few healthy snacks that you can use when you need a fast pick me up.
When looking for a convenient nutritious snack, don’t forget about yogurt. Often people elect to eat yogurt over a balanced lunch which is not the right idea. Low fat yogurt makes a wonderful snack, nonetheless. Along with calcium, it is a good supply of protein and vitamin B. Easily digestible, yogurt can actually help your digestive system work appropriately depending upon the culture used to produce it. Yogurt mixes wonderfully with nuts as well as seeds. This minimizes your sugar intake without lowering the taste of your snack.
You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight 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 do that.
The ingredients needed to cook Ikinari Dango:
- You need 300 grams Japanese sweet potato
- Provide 1 tbsp per slice of sweet potato Macrobiotic anko paste
- Take Mochi
- You need 130 grams White (cake) flour
- Prepare 100 grams Mochko (brown rice mochi flour)
- Provide 1 tsp Salt
- Get 1 tbsp Vegetable oil
- Get 110 ml 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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