Snacks & baking
Ikinaridango (dango with azuki paste and sweet potato)
Ikinaridango are soft, sweet dumplings made from sweet potato and mochi, coated in azuki bean paste (anko). Their name means "suddenly", as they were originally made quickly, whenever the craving struck, and are eaten lukewarm as a snack.
Ingredients
Ingredients
Enrobage
Spices & seasoning
Optional extras
Instructions
- Peel the sweet potato, cut it into large chunks and steam or boil it for 15 minutes, until a knife slides through without resistance.
- Mash the hot sweet potato with a fork or potato masher, then add the sugar and a pinch of salt. Mix until smooth.
- Gradually work in the glutinous rice flour by hand, kneading until you have a soft dough that no longer sticks to your fingers.
- Divide the dough into 12 equal portions and roll each into a smooth ball.
- Gently flatten the balls in the palm of your hand, place a small amount of azuki paste in the centre and close them up to enclose it well.
- Heat the oil in a non-stick pan over medium heat and brown the dango for 3 to 4 minutes per side, turning them carefully.
- Place the dango on paper towel, sprinkle with toasted sesame seeds and serve lukewarm.
Variations and tips
No-cook version. Coat the raw dango in glutinous rice flour and serve them as a dessert after letting them rest in the fridge.
With what's easy to find. Sweetened canned red bean paste can replace the anko, and cornflour can replace the glutinous rice flour.
More ideas
Ohagi (botamochi)1 h 05 · 4 serv. · budget-friendlyAnpan1 h 15 · 4 serv. · budget-friendlyYōkan35 min · 6 serv. · budget-friendlyShiruko1 h 45 · 4 serv. · budget-friendlyAn-mitsu (anmitsu)45 min · 4 serv. · budget-friendlyArare1 h · 4 serv. · budget-friendlyImagawayaki (imagawayaki)30 min · 4 serv. · budget-friendlySakuramochi55 min · 4 serv. · budget-friendly
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.