Ikinari Dango (Steamed Sweet Potato and Red Bean Dumplings)
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 8
About this dish
A thick round of sweet potato and a ball of red bean paste are wrapped together in dough and steamed, so a cut bun shows three separate layers: soft wrapper, bean paste, and fluffy potato.
Read more
These dumplings come from the Kikuchi area of Kumamoto, where they were made as a snack during the autumn sweet potato harvest.
Ingredients
Instructions
- 1
Chamfer the sharp edges of the sweet potato rounds.
Soak them in cold water for 10 minutes, then drain and pat dry.
- 2
Mix the wheat flour, dango flour, sugar, and salt.
Add the water gradually, then the oil, and knead until the dough forms a smooth, cohesive mass.
- 3
Cover the dough and rest it at room temperature for at least 1 hour.
Divide it into 20 pieces and roll each into a thin circle wider than a sweet potato round.
- 4
Divide the bean paste into twenty 15 g balls.
Put one on each dough circle, top with a sweet potato round, and pull the dough edges around both layers to enclose them completely.
- 5
Set the dumplings seam-side down in a steamer with space between them.
Steam over abundant steam for about 20 minutes. Serve hot when a bamboo skewer slides easily through the center of the potato.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「次世代に伝えたいふるさとのおやつ」 · Checked: 2026-08-11
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