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.
Ingredients1 small orange sweet potato (kumara), peeled, cut into dice
1½ tbsp white sugar
7g powdered gelatine
PreparationPlace 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.
Displaying 10 of 678 Japanese Restaurants.
|3.||Kabuki by the Sea||Swansea|
|4.||Orizuru Sushi Bar||Hobart|
|5.||Banzai Sushi & Noodle Bar||Leederville|
|7.||Sado Island Claremont||Claremont|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
If you are deep frying and do not have a thermometer, you can test if the oil is ready by dropping a cube of crustless white bread in the oil. If the oil is hot enough the bread should be golden brown in about 60 seconds.
Made by browning butter in a pan and adding lemon juice and parsley. Usually used as an accompaniment to fish, particularly skate and plaice.