Adzuki and Sweet Potato Yokan. Great recipe for Adzuki and Sweet Potato Yokan. Cookpad user Bubukun's recipe, "Sweet Carrots in the Rice Cooker" gave me the idea of cooking sweet potato like this. Adjust the amount of maple syrup to taste.

Adzuki and Sweet Potato Yokan In a mixing bowl, stir the sweet potato slices with a little olive oil, grated ginger, chilli flakes and salt. Line the top of the casserole with the sweet potato slices, overlapping where necessary. This slow cooked adzuki bean and sweet potato curry is an easy slow cooker dish the whole family will love. You can cook Adzuki and Sweet Potato Yokan using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Adzuki and Sweet Potato Yokan

  1. It’s 200 grams of Sweet potato.
  2. Prepare 100 grams of Koshi-an or tsubu-an.
  3. You need 1 pinch of Salt.
  4. You need 1 tbsp of Maple syrup.
  5. It’s 100 ml of Water.
  6. Prepare 2 grams of Kanten powder.

Our last trip to the local Asian supermarket to buy pulses resulted in the familiar split peas and butter beans, plus something called red cow peas. Early yokan was mushi-yokan (steamed yokan) made by mixing adzuki beans with wheat flour or powdered arrowroot. Imo-yokan (yokan containing sweet potato paste) and Uiro (a sort of sweetened steamed cake made of rice powder) were derived from mushi-yokan. In those days, sugar was very valuable because it was not produced domestically.

Adzuki and Sweet Potato Yokan step by step

  1. Put the sweet potato in a rice cooker with 500 ml of water (not listed). Press Start and wait until the cooking is finished. Check with a skewer to see if it's cooked through. If it is not cooked enough press the Start button again until it's done (you can also microwave or boil the sweet potato if you'd prefer)..
  2. Peel the sweet potato and mash. Add salt and maple syrup and mix well..
  3. Make the kanten solution. Combine water and kanten in a sauce pan and bring to a boil, stirring with a balloon whisk. After bringing to a boil, reduce the heat to low and continue to cook and stir for 1 minute..
  4. Take 3 tablespoons of the kanten solution and add to the adzuki bean paste. Mix well..
  5. Transfer the bean paste to a container (I use a 15 x 10 x 4 cm plastic container). Flatten the surface and get rid of bubbles..
  6. Add the rest of the kanten solution to the sweet potato mash. Mix well..
  7. Transfer Step 6 to the container with the bean paste (make sure the anko has settled for at least 2 minutes before to let it settle a little and it will be easier to form). Press down tightly and do not leave bubbles between the adzuki and sweet potato..
  8. Place in the fridge and chill until set. (It will set even at room temperature.).

Yokan comes in two basic types: neri yokan and mizu yokan. The latter has less agar, giving it a softer and more liquid texture and is often served chilled in summer. Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste).

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