Recipe of Favorite Sweet Potato ‘Yōkan’ Cake

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sweet potato ‘yōkan’ cake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet Potato ‘Yōkan’ Cake is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Sweet Potato ‘Yōkan’ Cake is something which I have loved my entire life. They are fine and they look fantastic.

This sweet potato cake is so moist, soft and rich. Peel the sweet potatoes, cut in pieces and boil until soft. Mush or push through a tamis (recommended) while the potatoes are hot. Melt the agar powder in the water.

To get started with this recipe, we must prepare a few components. You can have sweet potato ‘yōkan’ cake using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sweet Potato ‘Yōkan’ Cake:

1. Take 2 Sweet Potatoes *about 500g after peeled
2. Prepare 1/4 cup Caster Sugar *You can add extra 1 to 2 tablespoons
3. Prepare 1 pinch Salt
4. Make ready 30 g Butter
5. Take 1/2 teaspoon Vanilla Extract *OR 1 teaspoon Rum
6. Get 2 tablespoons Plain Flour OR Flour of your choice
7. Take 1 Egg *whisked

I pureed the sweet potato rather than mashing it, and I only had to bake my cake for about an hour. I am a pastry chef & am very fussy about my cakes, and I will be using this one again. Sweet potato adds a nice twist to a pound cake recipe. Butter, cinnamon, sweet potatoes, and pecans make for a moist and flavorful cake with crunch.

Steps to make Sweet Potato ‘Yōkan’ Cake:

1. Peel skin of Sweet Potato, cut into chunky pieces, and steam for 20 minutes or until absolutely soft.
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.
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.
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.
5. Allow to cool in the tin. When cooled enough, chill in the fridge.

Sweet potato adds a nice twist to a pound cake recipe. Butter, cinnamon, sweet potatoes, and pecans make for a moist and flavorful cake with crunch. The cake is brushed with melted butter and dusted with a light coating of powdered sugar for the perfect finishing touch. Puréed, boiled sweet potatoes give the cake its earthy sweetness and rich orange color, but we also tested the recipe with canned pumpkin purée, which can Had a fun experience with this cake: since I substituted the sweet potato with purple yam, the batter turned a funky grey color after adding the. In Korea, sweet potatoes have always been a popular ingredient to many delicious and healthy recipes.

So that’s going to wrap it up with this special food sweet potato ‘yōkan’ cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!