Sweet potato pudding
Ingredients for pudding
| Gelatine | 2g |
| Water | 15ml |
| Baked sweet potatos | 120g |
| Honey | 45g |
| Salt | to taste |
| Milk | 100ml |
Ingredients for mitarashi sauce
| Water | 20ml |
| Soy sauce | 1 tsp. |
| Sugar | 1 tbsp. |
| Potatato starch | 1/2 tsp. |
Toppings
| Baked sweet potato | 20g |
| Black sesame | a pinch |
Using sweet potatoes made in Japan, this easy-to-make pudding is made with baked sweet potatoes.
This recipe takes advantage of the sticky, smooth, and creamy characteristics of Japanese baked sweet potatoes. It is also a great way to arrange leftover baked potatoes.
How to make it
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Put gelatine in the water to soften
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Put the ingredients for mitarashi sauce in a heat-resistant container and microwave (500W, 50 seconds), then stir.
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Cut the baked sweet potatos in a half tube shape, with 1cm width.
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Peel the skin for the pudding portion, put in a bowl and squash with fork.
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Put milk in a heat-resistant bowl, and warm it with a microwave (500W, 50 seconds) then add the desolved gelatine, sugar and salt.
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Put the milk mixture in the sweet potato bowl in two times, simmer, then put in cups to cool in the refrigerator.
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After it's hard enough, put the sweet potatos and black sesame fore toppings.
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We also leverage on the talent pool that has experienced ABC Cooking Studio in Asia to promote exports and conduct online business matching with foreign countries to create more Japanese food culture fans around the world.
For some time after harvesting, sweet potatoes are stored under strict temperature control, which improves their sugar content, giving them an increased sweetness that is their distinctive feature. In recent years, “roasted sweet potatoes” using sweet potatoes produced in Japan have gained popularity, especially in Asia.