Imo-mochi (Sweet potato dumplings) ｜ Our Regional Cuisines

1. [When making in microwave oven] Roll azuki bean paste into 4 equal portions (20g each).

2. Peel sweet potatoes, cut into slices about 3 mm thick, soak in water for about 10 minutes, and drain in a colander.

3. Place the steamed sweet potatoes from step 2 in a heat-resistant bowl, add 1/3 cup of water, and heat in the microwave (500W) for 3 minutes. (Even if they are not completely cooked through, it's fine as they will be further heated later in the microwave.)

4. Mix the steamed sweet potatoes from step 3 with glutinous rice flour, caster sugar, salt, and 100ml of hot water. Place the mixture in a food cutter and blend well.

5. Place the mixture from step 4 back into a heat-resistant bowl and microwave for an additional 2 minutes. Then, take 50g portions, spread them out, and wrap the shaped sweet red bean paste with the mixture.

6. Dust with kinako.

7. [When making in a pot] Roll out the adzuki bean paste into a round about 20 grams per piece.

8. Peel the sweet potatoes and slice them thinly into rounds. Boil in enough water to cover the sweet potatoes.

9. When the sweet potatoes have softened, mash them using a masher or blender while heating. (If there is excess cooking liquid, reserve it.)

10. Add glutinous rice flour (or dango flour), caster sugar, and salt.

11. If the dough seems too stiff, add cooking liquid while mixing.

12. Mix over low heat until cooked through and transparent. Chill the dough and roll into 50g each.

13. Dust with kinako.