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Sweet potato jellies recipe (imo yokan)
- Cuisine: Japanese
- Makes 12
These jellies are often made with a sweet bean paste, but sweet potato is also common. Serve as confectionery with green tea.
Ingredients
1 small orange sweet potato (kumara), peeled, cut into dice1½ tbsp white sugar
7g powdered gelatine
Preparation
Place sweet potato in a pan of cold water and bring to the boil. Cook for 8 minutes or until tender. Drain, return to the pan and mash until smooth. Set aside.Place 185ml water, sugar and a pinch of salt in a saucepan and bring to the boil. Remove from heat and place 2 tbsp syrup in a small bowl. Sprinkle over gelatine and stir until it dissolves. Stir into remaining syrup, then strain through a fine sieve over sweet potato and stir until smooth. If there are lumps, push mixture through a fine sieve.
Spoon into a lightly greased 24cm x 13.2cm loaf pan. Refrigerate for 4 hours or until firm. Cut in half lengthwise, then into 4cm pieces. Cover and store in the refrigerator for up to 2 weeks.
As seen in Feast magazine, Issue 8, pg84.
Photography by Brett Stevens.
If you enjoyed this Sweet potato jellies recipe (imo yokan) then browse more Japanese recipes, dessert recipes, prepare ingredients in advance recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
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