Ikedan

Ikedan is a traditional Japanese confectionery consisting of a small, round cake filled with sweet red bean paste, known as anko. The cake is typically made from a simple batter of flour, sugar, and water, which is then steamed and cooled before being filled and rolled into a ball. The exterior of the ikedan is often coated with a thin layer of powdered sugar or cornstarch to prevent sticking and to enhance its texture.

The name "ikedan" translates to "small cake" in Japanese, reflecting its size and shape. This confectionery is a popular treat in Japan, often enjoyed as a snack or dessert. It is particularly well-known in the Kansai region, where it is a staple at festivals and events. Ikedan is also a common ingredient in various Japanese sweets and desserts, such as daifuku and taiyaki.

The history of ikedan can be traced back to the Edo period, with its origins rooted in the traditional Japanese practice of making simple, yet delicious treats using readily available ingredients. Over time, the recipe has evolved, but the basic concept of a small, round cake filled with anko has remained consistent. Today, ikedan continues to be a beloved treat, enjoyed by people of all ages in Japan and beyond.