Recipe: Appetizing Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】

Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】. Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. In a medium bowl, cream together butter and sugar until smooth. Gradually add egg mix into flour mix and whisk until smooth.

Japanese Steamed Cakes are ready to serve. Bake time will depend on how large are your sweet potatoes. If you get smaller ones, you can significantly decrease cooking time. You can cook Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】

1. It's 1 of large sweet potato, 470 g (16 oz).
2. You need 50 g of (1.76 oz, 1/4 cup) granulated sugar.
3. You need 30 g of (1oz, 1/7 cup) unsalted butter.
4. You need 10 g (1/2 Tbsp) of honey.
5. It's 1 of egg yolk.
6. Prepare 50 g of (1.8 oz, 1/5 cup) heavy cream.
7. Prepare 5 drops of vanilla oil.
8. It's of ■For brushing on the cake.
9. You need 1 of egg yolk.
10. You need 1/2 tsp of rum.
11. Prepare of honey.
12. It's of ※1cup=235cc(USA).

Together: Allow sweet potatoes to cool, and peel (the peel should slip right off.) Adult: Warm skillet, melt butter and sauté chopped onion until translucent. Mash into a paste with a potato masher. Place the sweet potato chunks, soy sauce, flour, spring onions, chilli in a mixing bowl. Browse delicious dessert recipes on Just One Cookbook.

Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 step by step

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/flYdb3k2sgQ.
2. Wrap a sweet potato with a sheet of aluminum foil. Bake it at 190℃ / 374 F for 60-70 mins (no need to preheat). Bake it until soft enough to insert a skewer smoothly..
3. Use a spoon to scoop out the flesh. (net weight; about 380g / 13.4 oz).
4. Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Preheat an oven to 200℃ / 392 F..
5. Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined..
6. Add heavy cream in 3-4 parts and mix well each time until combined..
7. Divide it into 9 equal and use your hand to form each like sweet potato shape. Put them on a baking tray. (Depending on the water content of the sweet potato, the batter may be too soft for you to shape by hand. In that case, use a spatula or a spoon to put the batter on a baking tray and bake as it is.).
8. Put egg yolk and 1/2 tsp rum in a small bowl. Mix well until combined. Brush the surface of 9 pieces with the egg mixture..
9. Bake it at 200℃/ 392 F for 15-20 mins or until golden brown. Brush freshly baked cakes with honey (optional). It's all done!.

With seasonal ingredients in mind, you'll find Japanese Sweet Potato Dessert, Cherry Blossom Madeleines, Meyer Lemon Cookies, dorayaki, Yuzu Sorbet and much more for inspirations. Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into cakes or blocks. It is often eaten in New Year's Ozoni soup or baked with soy sauce. Cover the lid with a kitchen towel to prevent condensation (please don't skip!