Japanese Sweet Potato Yokan with Red Bean Paste
A delightful Japanese dessert with a subtle sweetness and a smooth texture.
A traditional Japanese confection made with sweet potatoes and red bean paste, offering a unique blend of flavors and a wonderful texture that's perfect for dessert or a sweet snack.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Sweet Potato Base
For the Red Bean Paste Layer
For Garnishing
Preparation
Preparing the Sweet Potatoes
Steam the sweet potatoes
Steam the sweet potatoes for about 30-40 minutes until tender.
Ensure the sweet potatoes are steamed thoroughly for a silky-smooth texture.
Peel and mash
Peel and mash the sweet potatoes until smooth.
Incorporate agar-agar
Dissolve the agar-agar in the water, then stir into the mashed sweet potatoes.
Pass the sweet potato mixture through a fine sieve for a perfectly smooth base.
Preparing the Red Bean Paste Layer
Heat the red bean paste
In a small saucepan, gently heat the red bean paste with sugar and vanilla extract if using.
Don't overcook the red bean paste, or it will become too thick.
Stir until smooth
Stir continuously until smooth and slightly thickened.
Cool to room temperature
Let cool to room temperature.
Cooking Process
Sweet Potato Layer Formation
Pour the sweet potato mixture into a mold and allow it to set slightly.
Red Bean Layer Addition
Spread the red bean paste over the sweet potato base evenly.
Final Setting
Allow the yokan to cool and set completely in the fridge for at least 1 hour.
Plating & Serving
Japanese Sweet Potato Yokan with Red Bean Paste
Japanese Sweet Potato Yokan with Red Bean Paste
Serving
Slice the yokan into neat rectangles, and serve chilled for the best texture.