Sweet Potato Yokan
This is an authentic Sweet Potato Yokan that is easy to make using only a microwave and a refrigerator. Slow-cooking the sweet potatoes at a low temperature brings out their natural sweetness, and straining them results in a moist and smooth texture.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut the sweet potatoes and soak in water to remove excess starch (aku-nuki) → Microwave at 200W in two sessions (14 minutes total), mash while hot, mix in seasonings, and strain → Heat water and agar powder in a 600W microwave for a total of 3 minutes to dissolve completely → Add the agar liquid to the sweet potato mixture in several batches and mix well → Pour into a mold, smooth the surface, chill in the refrigerator for about 2 hours to set, and slice
Cooking Steps
Brief Cooking Order
Cut the sweet potatoes and soak in water to remove excess starch (aku-nuki) → Microwave at 200W in two sessions (14 minutes total), mash while hot, mix in seasonings, and strain → Heat water and agar powder in a 600W microwave for a total of 3 minutes to dissolve completely → Add the agar liquid to the sweet potato mixture in several batches and mix well → Pour into a mold, smooth the surface, chill in the refrigerator for about 2 hours to set, and slice
Introduction
This is an authentic Sweet Potato Yokan that is easy to make using only a microwave and a refrigerator. Slow-cooking the sweet potatoes at a low temperature brings out their natural sweetness, and straining them results in a moist and smooth texture.
Step 1
Cut off both ends of the sweet potatoes, peel them, and slice into 1.5–2cm thick rounds (halve the thicker pieces). Soak in water for about 5 minutes to remove excess starch.
Step 2
Drain the sweet potatoes, place them in a microwave-safe bowl, cover loosely with plastic wrap, and poke a few holes for ventilation. Microwave at 200W for 7 minutes.
Step 3
Remove from the microwave and stir the contents, then cover loosely again and microwave at 200W for another 7 minutes. It is done when a bamboo skewer can pass through easily.
Step 4
While the sweet potatoes are still hot, mash them coarsely with a masher. Add the sugar and salt, continuing to mash thoroughly until well combined.
Step 5
While still hot, pass the mixture through a sieve or strainer to create a smooth paste. Cover with plastic wrap after processing to prevent drying.
Ingredients List
Important Notes
Using starchy sweet potato varieties (like Beni-Azuma) will result in the ideal texture for Yokan. 🍠
Slow-cooking at a low microwave setting of 200W activates the sweet potato enzymes, maximizing the natural sweetness. 🔥
Always perform the mashing and straining steps while the sweet potatoes are still hot, as they will harden and become difficult to work with once cooled. 💡
Agar powder must be brought to a full boil to set properly; ensure it is bubbling well during the microwave process. ⚠️
When adding the agar liquid to the sweet potato, add it in 2-3 batches to prevent lumps and ensure a smooth consistency. 🍳
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...