Dingaku(ディンガク) is sweetened mashed taro from the Ryukyu islands. It is traditionally made from a Ryukyuan variety of taro called tanmu(ターンム).
Dingaku uses unrefined dark brown called kokuto(黑糖), also known as Okinawa black sugar, a specialty of the Ryukyu region made by minimally processing raw sugar cane.
Recipe
Ingredients
- 8 field taro(ターンム), peeled and chopped [substitute satoimo]
- 2 cup water
- ⅛ tsp salt
- ½ cup unrefined brown sugar(黑糖)
Method
- boil taro, water
- simmer until soft
- add salt, sugar
- stir and mash
- let cool
- serve