Make Kawagoe's Specialty Imokoi Ikinari-Dango Even Outside Japan

• 150 grams All purpose flour
• 80 grams Mochiko
• 20 grams Rice flour
• 1/2 tsp Salt
• 150 ml Boiling water
• 1 Sweet potato
• 200 grams Sweet adzuki bean paste (chunky type)

1. Rinse the sweet potato, slice into 1 cm rounds, and soak in salt water to keep the color from changing.
2. (Salt not listed).
3. I used homemade tsubu-an.
4. Use whatever anko is available.
5. In a large bowl, add dry ingredients and hot water while mixing with a fork.
6. (Be careful not to burn yourself.)
7. Although it's hot to handle, form the dough into a ball.
8. Knead until the consistency is smooth, wrap with plastic wrap to keep it from drying out, then let sit for about 15 minutes.
9. Take out as many sweet potatoes as you will need, rinse off the salt, and wipe the excess water with paper towels.
10. Spread a generous amount of anko on top of each slice.
11. Remove enough dough to wrap around a slice of sweet potato, and using your palm and fingers, flatten and stretch into a circle.
12. (You can also use a rolling pin, if necessary.)
13. Use both hands to wrap the dough completely around the anko and sweet potato.
14. 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.)
15. Wrap in plastic wrap as soon as the residual heat has dissipated.
16. It also tastes delicious while still hot.

flour, flour, salt, water, sweet potato

Taken from cookpad.com/us/recipes/155649-make-kawagoes-specialty-imokoi-ikinari-dango-even-outside-japan (may not work)