Kumamoto Ikinari-Dango

Kumamoto Ikinari-Dango, adapted from the MAFF regional recipe for Kumamoto. Ingredient amounts and cooking instructions are provided below.

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Method

3 clear steps

1
Yield: 20–25 dumplings. Peel and slice the sweet potatoes, trim sharp edges and soak in water for 10 minutes. Mix the flour, rice flour, sugar, salt and oil with the water into dough.
2
Rest the dough covered for at least 1 hour: the source note supersedes its earlier 30-minute instruction. Roll out and cut portions sized for the sweet-potato rounds.
3
Place a portion of bean paste and a sweet-potato round on each dough piece and enclose securely. Steam in an already hot steamer for about 20 minutes, until a skewer passes easily through the sweet potato.

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Japan

Kumamoto Ikinari-Dango, adapted from the MAFF regional recipe for Kumamoto. Ingredient amounts and cooking instructions are provided below.

Loading kitchen…

3 clear steps

1
Yield: 20–25 dumplings. Peel and slice the sweet potatoes, trim sharp edges and soak in water for 10 minutes. Mix the flour, rice flour, sugar, salt and oil with the water into dough.
2
Rest the dough covered for at least 1 hour: the source note supersedes its earlier 30-minute instruction. Roll out and cut portions sized for the sweet-potato rounds.
3
Place a portion of bean paste and a sweet-potato round on each dough piece and enclose securely. Steam in an already hot steamer for about 20 minutes, until a skewer passes easily through the sweet potato.

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