Sweet Potato Yokan

With mashed sweet potato

Ingredients

• Sweet potato (not Yam) 400g

• *Kanten powder 4g

• Milk 300cc

• Sugar 5 tbsp

Directions

1. Boil and mash sweet potatoes to your desirable coarseness

2. In a small pot, mix milk and *kanten powder and simmer

3. Just before boiling, add sugar and reduce heat to low and simmer

4. Add the mashed potatoes and remove from the heat

5. Pour into the container, let it cool and put in a refrigerator for about 2 hours

6. Cut into desirable size

Note

• Used Japanese satsumaimo (yellow), not yam (oragne)

• *Kanten: Like agar, kanten is made from an extract of seaweed, but a different seaweed than agar. Kanten will solidify at higher temperatures, so you don’t need to keep kanten desserts in the refrigerator. When used, kanten also has a firmer texture than agar or gelatin and contains a fair amount of fiber, making desserts that utilize kanten jelly good for dieting.

• Yōkan (羊羹) is a wagashi (Japanese confection) made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices.