Prepare the macrobiotic anko paste (Refer to Recipe ID: 669722). Mash to desired consistency.
To make the dough: Combine the cake flour, mochiko, and salt in a bowl, with a whisk until even. Mix in the vegetable oil.
Knead in lukewarm water, a little at a time, until the mochi reaches the firmness of your earlobes. Roll into a log, then let rest for 30 minutes.
Use sweet potatoes with a diameter of about 5 cm. Slice into 1 cm thin rounds, then soak in water.
Wipe excess water from the surface of the sweet potato slices, then top with 1 tablespoon anko paste for each slice.
Divide the dough into the number of sweet potato slices. Roll out the dough with a rolling pin, then wrap the sweet potatoes with the anko side down.
Line the steamer with parchment paper, then steam for about 15-20 minutes until the sweet potatoes become soft.
They are sweet and delicious right out of the steamer. Be sure to leave ample space between the dango or else they will stick together.
Story Behind this Recipe
This is a healthy macrobiotic version of a specialty from Kumamoto Prefecture.
The vegetable oil is used to prevent the mochi from hardening. In conventional recipes for these dango, sugar is used to prevent them from becoming stale. For those concerned about calorie intake, please omit the sugar. I use 30 g of dough per dango for large sweet potatoes, and 20 g for small sweet potatoes.