Imo Yokan (Sweet Potato Dessert)
Ingredients (serves 4-6):
- 12 oz. Satsuma-imo sweet potato (may substitute with American sweet potato)
- 1 tsp. agar-agar (kanten) powder (or 2 tsp. agar-agar (kanten) powder when using American sweet potato) (may substitute with 1 Tbsp. corn starch or 2 Tbsp. corn starch when using American sweet potato)
- 3 Tbsp. sugar
- 1 Tbsp. light brown sugar
- 5 oz. water
You will need a shallow 13 oz. or larger rectangular food container as a mold.
*This recipe was developed for Gourmet d'Expert? Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.
Peel and slice potatoes into 1/2 inch thick bite-sized pieces.
Add 3 cups of water (not included in the ingredients list) to the deep pan of your Gourmet d'Expert? Electric Skillet (EP-RAC50), and place the steaming plate inside with its legs at the HIGH position.?
Line parchment paper on the steaming plate. Place potatoes from step 1 on the lined steaming plate and cover the lid. Turn the control lever to 280oF. Once it reaches a boil (or when steam begins to rise from the gap between the pan and the lid), steam for 12 minutes or until cooked through.
Turn the control lever to OFF. Transfer steamed potato pieces to a food processor and puree to smooth paste, set aside. Be careful of the hot steam when transferring potatoes.?
Drain steamed water from the pan then add agar-agar powder, sugar, light brown sugar and 5 oz. water to the pan. Turn the control lever to 360oF and stir to dissolve sugar.
Add potato paste from step 4 to the pan. Stir continuously, bring to a boil and cook for 2 minutes.
Turn the control lever to OFF. Transfer paste to a food container, smooth the surface and cover with plastic wrap.
Allow paste to cool to room temperature, then refrigerate for a minimum of 3 hours. Unmold yokan and cut into serving size pieces.