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Japanese · Dessert
Satsumaimo Kinton Sweet Potato Puree
Sieved sweet potato cooked over simmering water with syrup and egg yolks until thick, golden and fluffy; eaten from a bowl, or twisted in a cloth into little 'chestnuts' tipped with red. A New Year favourite with green tea.
- YieldServes 4, or 8 to 10 moulded chestnuts
- Hands-on1 h 15 min
- Total2 h 55 min
- Difficulty
Ingredients
- 3medium sweet potatoes, preferably Japanese satsumaimo (about 750 g)
syrup
- 300 ggranulated sugar
- 480 mlwater
- 3egg yolks
- 1 pinchsalt
- 1 tspred umeboshi paste or tart red jam, to tint the chestnut tipsoptional
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