Ishigaki Dango (Sweet Potato Mochi Ball) ｜ Our Regional Cuisines

1. Peel the sweet potatoes, cut them into small dice (about 1 cm cubes), and soak them in water. Drain the sweet potatoes in a sieve.

2. Combine the joshinko (local flour), baking powder, and sugar. Sift the mixture twice. Knead the mixture lightly with water or milk until it is well-blended (be careful not to knead too much).

3. Add the sweet potatoes to the mixture from step 2 and mix well. Form about 10 small round dumplings.

4. Line a steamer with a cloth, place the dumplings, and then add more sweet potatoes on top. Steam for 20-30 minutes.

5. Once steamed, remove with the cloth, and invert onto a sieve. When taking each dumpling out by hand, be careful as the sweet potatoes are delicate and may crumble.
1 piece is 60g