Overview
Denpun dango is mainly eaten in North-Eastern Hokkaido.
It is usually eaten as a sweet snack.
History
People began eating Denpun Dango starch cakes starting the end of World War II around the 20th year of Showa (1945).
The starch is made from potato, which can be stored for long periods of time. It was produced in such large,
the remainder was used as pig feed. Because it was quite a waste, people began making sweet cakes from the starch.
How to Make The Batter
Red kidney beans are washed and soaked in water overnight.
It is cooked on low heat for 50 minutes.
Granulated sugar is measured to 1:1 ratio. Half of the granulated sugar is mixed with the beans and cooked
further for 10 minutes on low heat. The remaining sugar is mixed along with a little salt and the mixture
is allowed to cool overnight.
Cooking
The sweet boiled red kidney bean mixture in syrup is heated again to 50 Celcius (122 fahrenheit).
Starch, some salt, and the beans are mixed while hot. Hot water is mixed, to taste.
The fry pan is greased and both sides are fried until cooked.
source:Wikipedia(Starch Cake)