Sweet Potato ‘Yōkan’ Cake

Name: How to cook Sweet Potato ‘Yōkan’ Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 8 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Sweet Potato ‘Yōkan’ Cake

There is a Japanese sweet called ‘Imo Yōkan’, that is made with Japanese Sweet Potato. I have been trying to make it using Australian common orange-colour Sweet Potato in some traditional methods, and no method worked well. So, I decided to make it in a very different way. Finally, I am happy with this cake, and its texture is similar to cheesecake’s texture.

Ingredient

Food ration :

4 to 8 servings

Sweet Potatoes *about 500g after peeled

1/4 cup

Caster Sugar *You can add extra 1 to 2 tablespoons

1 pinch

Salt

30 g

Butter

1/2 teaspoon

Vanilla Extract *OR 1 teaspoon Rum

2 tablespoons

Plain Flour OR Flour of your choice

Egg *whisked

Cooking instructions

* Step 1

Peel skin of Sweet Potato, cut into chunky pieces, and steam for 20 minutes or until absolutely soft.

* Step 2

Place softly cooked Sweet Potato in the heat-proof mixing bowl. Add Sugar, Salt, cold Butter and Vanilla, and blend, using a hand blender, until smooth. Allow to cool slightly. *Note: You may wish to use a food processor.

* Step 3

Preheat oven to 160°C. Grease a loaf tin or small square cake tin, and line the base and sides with baking paper. *Note: Today I used a standard loaf tin.

* Step 4

Add Flour and Egg to the cooled mixture (still warm is OK), and mix well. Spoon the mixture into the tin, smooth the surface, and bake for 30 minutes.