Purple Sweet Potato Yokan 紫薯羊羹

Yōkan (羊羹) or Wagashi is a popular traditional Japanese chilled dessert usually made with red bean paste. Yokan is made in a block form and the firm texture makes it easy to slice up prior to serving. This is a simple recipe which you can easily do at home. This dessert is not only yummy but healthy too with the high fiber content in the sweet potatoes. In fact you can find many variations of making Yokan online. So, why not give it a try?

Purple Sweet Potato Yokan 紫薯羊羹

Author Ann Low

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6

Ingredients

 

• 350 g purple sweet potato without skin
• 300 ml water
• 1 tsp 2g agar agar powder
• 60 g sugar or to taste

Instructions

 

• Cut sweet potato cut thickly after skin removed. Steam under high heat for about 30 minutes or till soft. Mash sweet potato with a fork while it is still hot.
• In a pot, add water, sugar and agar agar, stir to boil medium heat. Pour mashed sweet potato into it and stir till combined at low heat for about 1 minute.
• Blend sweet potato mixture to smooth till paste. Then pour into a 6 inch square pan (grease pan with little oil). smoothen by a spatula.
• Leave to cool, then chill in the refrigerator to set for at least 2 hour before consuming.

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      紫薯羊羹

• 材料：
• 350克 紫薯，不带皮
• 300毫升 水
• 1茶匙 （2克）菜燕粉
• 60克 细糖或适量

• 做法：

1. 将紫薯切成块状 （去了皮）。用大火蒸紫薯30分钟至软。然后用叉将紫薯压烂。
2. 水，糖和菜燕粉放入锅内，用中火搅至滚。倒入已压烂的紫薯，再用小火搅拌均匀约1分钟。
3. 然后将紫薯液用搅拌器搅打至幼滑， 然后倒入一个6寸正方形盘（底部抹油）抹平。
4. 紫薯糕待凉后，放进冰箱冷藏至少2个小时或至凝固才切块享用。

Thank you Gourmet Living magazine again for featuring my recipe on your Jun/Jul issue. This food magazine is now available at all the newsstand.
谢谢食尚品味让我的食谱再次出现在你们的双月刊里 (6/7月份).