Recipe of Favorite Soft and Smooth Japanese Sweet Potato Cakes
Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to prepare a special dish, How to Make Favorite Soft and Smooth Japanese Sweet Potato Cakes. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Soft and Smooth Japanese Sweet Potato Cakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soft and Smooth Japanese Sweet Potato Cakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Soft and Smooth Japanese Sweet Potato Cakes is 9 pieces. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can have Soft and Smooth Japanese Sweet Potato Cakes using 12 ingredients and 9 steps. Here is how you cook that.
It's moist and smooth texture! Both freshly baked and chilled are delicious, you should try it!
Ingredients and spices that need to be Take to make Soft and Smooth Japanese Sweet Potato Cakes:
- 1 large sweet potato, 470 g (16 oz)
- 50 g (1.76 oz, 1/4 cup) granulated sugar
- 30 g (1oz, 1/7 cup) unsalted butter
- 10 g (1/2 Tbsp) honey
- 1 egg yolk
- 50 g (1.8 oz, 1/5 cup) heavy cream
- 5 drops vanilla oil
- ■For brushing on the cake
- 1 egg yolk
- 1/2 tsp rum
- honey
- ※1cup=235cc(USA)
Instructions to make Soft and Smooth Japanese Sweet Potato Cakes
- ★Recipe video★ (my You Tube channel)→https://youtu.be/flYdb3k2sgQ
- Wrap a sweet potato with a sheet of aluminum foil. Bake it at 190℃ / 374 F for 60-70 mins (no need to preheat). Bake it until soft enough to insert a skewer smoothly.
- Use a spoon to scoop out the flesh. (net weight; about 380g / 13.4 oz)
- Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Preheat an oven to 200℃ / 392 F.
- Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined.
- Add heavy cream in 3-4 parts and mix well each time until combined.
- Divide it into 9 equal and use your hand to form each like sweet potato shape. Put them on a baking tray. (Depending on the water content of the sweet potato, the batter may be too soft for you to shape by hand. In that case, use a spatula or a spoon to put the batter on a baking tray and bake as it is.)
- Put egg yolk and 1/2 tsp rum in a small bowl. Mix well until combined. Brush the surface of 9 pieces with the egg mixture.
- Bake it at 200℃/ 392 F for 15-20 mins or until golden brown. Brush freshly baked cakes with honey (optional). It's all done!
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