Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, soft and smooth japanese sweet potato cakes【recipe video】. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is only one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something that I have loved my entire life.
Buy Japanese Sweet Potato at Amazon! Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Both freshly baked and chilled are delicious, you should try it!
To get started with this recipe, we must prepare a few ingredients. You can cook soft and smooth japanese sweet potato cakes【recipe video】 using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:
- Take 1 large sweet potato, 470 g (16 oz)
- Get 50 g (1.76 oz, 1/4 cup) granulated sugar
- Get 30 g (1oz, 1/7 cup) unsalted butter
- Make ready 10 g (1/2 Tbsp) honey
- Prepare 1 egg yolk
- Make ready 50 g (1.8 oz, 1/5 cup) heavy cream
- Prepare 5 drops vanilla oil
- Get ■For brushing on the cake
- Prepare 1 egg yolk
- Get 1/2 tsp rum
- Make ready honey
- Prepare ※1cup=235cc(USA)
Place the paper cups into a preheated steamer. Japanese Steamed Cakes are ready to serve. Immediately inverted to cake plate to cool. Cake was so good I didn't even bother to make orange confection glaze.
Instructions to make Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:
- ★Recipe video★ (my You Tube channel)→https://youtu.be/flYdb3k2sgQ
- 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.
- Use a spoon to scoop out the flesh. (net weight; about 380g / 13.4 oz)
- 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.
- Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined.
- Add heavy cream in 3-4 parts and mix well each time until combined.
- 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.)
- 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.
- 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!
Cake was moist dense but not heavy like a brick. This cake could pass as a soft sweet potato loaf depending on what you bake it in. 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.
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