Ikinari dango

What to get ready

• Sweet potato 600 g
• Flour 320 g
• Red bean 240 g
• Sugar 160 g
• Salt 8 g

Method

1. 1 Simmer red beans until tender, then cook with sugar to form a thick, sticky filling, and let cool.
2. 2 Slice the sweet potatoes into about one-centimeter-thick rounds and soak them in water to remove some of the sap.
3. 3 Knead the flour with water and a pinch of salt until it forms a smooth dough, then let it rest for 15 minutes.
4. 4 Place the bean filling on top of each potato slice, then wrap a thin layer of dough around both.
5. 5 Steam for 20 minutes until the batter is translucent and the potatoes are soft and cooked through.

With an appliance

• Pressure cooker 42 min

  Replace step 5: steam the sweet potato cake at low pressure for 10 minutes, then release the pressure naturally for 5 minutes to allow the sweet potato to cook until soft without the skin cracking; steps 1–4 remain unchanged.