Adzuki and Sweet Potato Yokan
Adzuki and Sweet Potato Yokan

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, adzuki and sweet potato yokan. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Adzuki and Sweet Potato Yokan is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Adzuki and Sweet Potato Yokan is something that I’ve loved my entire life.

A Japanese sweet potato dessert recipe. made with sweet potatoes , kanten ( agar or gulaman bar ) and sugar. A traditional Japanese sweet potato dessert recipe, made with sweet potatoes, agar, and sugar. The perfect accompaniment to a cup of green tea.

To get started with this particular recipe, we must first prepare a few components. You can cook adzuki and sweet potato yokan using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Adzuki and Sweet Potato Yokan:
  1. Take 200 grams Sweet potato
  2. Make ready 100 grams Koshi-an or tsubu-an
  3. Get 1 pinch Salt
  4. Make ready 1 tbsp Maple syrup
  5. Take 100 ml Water
  6. Take 2 grams Kanten powder

Strain the water used for soaking and rinse the beans. This is sugarless recipe but you can add some if you like. In my opinion, sweet potatoes are sweet enough! Peel the sweet potatoes, cut in pieces and boil until soft.

Steps to make Adzuki and Sweet Potato Yokan:
  1. Put the sweet potato in a rice cooker with 500 ml of water (not listed). Press Start and wait until the cooking is finished. Check with a skewer to see if it's cooked through. If it is not cooked enough press the Start button again until it's done (you can also microwave or boil the sweet potato if you'd prefer).
  2. Peel the sweet potato and mash. Add salt and maple syrup and mix well.
  3. Make the kanten solution. Combine water and kanten in a sauce pan and bring to a boil, stirring with a balloon whisk. After bringing to a boil, reduce the heat to low and continue to cook and stir for 1 minute.
  4. Take 3 tablespoons of the kanten solution and add to the adzuki bean paste. Mix well.
  5. Transfer the bean paste to a container (I use a 15 x 10 x 4 cm plastic container). Flatten the surface and get rid of bubbles.
  6. Add the rest of the kanten solution to the sweet potato mash. Mix well.
  7. Transfer Step 6 to the container with the bean paste (make sure the anko has settled for at least 2 minutes before to let it settle a little and it will be easier to form). Press down tightly and do not leave bubbles between the adzuki and sweet potato.
  8. Place in the fridge and chill until set. (It will set even at room temperature.)

Mush or push through a tamis (recommended) while the potatoes are hot. Imo is potato and yokan is a type of Japanese confection. Japanese traditional confection, kuri mushi yokan, steamed sweetened adzuki bean paste with chestnuts. Sweet adzuki bean soup is a popular way to enjoy the beans in their basic form. The beans are also often turned into a sweet paste to be used as fillings in buns, dumplings, and mooncakes.

So that’s going to wrap it up for this special food adzuki and sweet potato yokan recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!