Japanese-Style Yokan
A Japanese-style yokan made primarily from sweet potato, with a naturally sweet flavor and rich in dietary fiber.
Ingredients
agar
3 g
butter (softened at room temperature)
10 g
sweet potato (peeled, cut into chunks, soaked in water for about 15 minutes)
500 g
water
100 ml
fine granulated sugar
100 g
Instructions
1
Step 1: Soak and Prep Ingredients
Soak the agar in hot water for about 20 minutes until softened; soften the butter at room temperature; peel the sweet potatoes, cut them into chunks, and soak them in water for about 15 minutes.
2
Step 2: Steam Sweet Potatoes
Place the soaked sweet potato chunks into a steamer and steam for about 20 minutes. Poke them with chopsticks; once the center is soft, turn off the heat.
3
Step 3: Blend into Puree
Transfer the steamed sweet potato chunks into a food processor and blend thoroughly into a smooth, fine sweet potato puree.
4
Step 4: Strain the Puree
Pour the sweet potato puree into a sieve and press it through with a spatula to make it even finer.
5
Step 5: Dissolve Agar
Place the softened agar into water and heat over high heat. Once the agar is fully dissolved, turn off the heat.
6
Step 6: Combine Puree with Agar
Divide the strained sweet potato puree into two portions. Add one portion to the agar liquid in 3 to 4 additions, stirring well after each addition before adding the next.
7
Step 7: Add Sugar and Mix
Add the fine granulated sugar to the mixture from Step 6 and stir well. Then add the remaining portion of sweet potato puree and mix until combined.
8
Step 8: Add Butter
Add the softened butter and stir until evenly incorporated.
9
Step 9: Chill and Serve
Take an 18 cm long, 9 cm wide, 4 cm deep square mousse ring and line it with aluminum foil. Pour the mixed sweet potato puree into it, smooth the surface with a rubber spatula, and refrigerate for 2 to 3 hours until set. Remove the foil, unmold, cut into desired sizes with a knife, and arrange on a plate to serve.
