What to do with sweet potatoes? hmmm…I bought a bag of sweet potatoes 2 weeks ago, was planning to do the usual honey roast sweet potatoes, but kind of tired of  using the potatoes in the same way every time! I left it laying around, some started to rot…

I came across a Japanese dessert few months ago, love how delicate Japanese desserts look. The recipe called for adzuki bean paste combine with agar-agar…I thought…WHAT IF….WHY NOT…try using the sweet potatoes?!!

I am quite pleased with the experiment. The result is some lovely and appetizing colours! Though, still quite a bit of refinement to do to make it perfect…

Ingredients for the paste:

To make the Sweet potato paste, you will need:

  1. 400g sweet potatoes (diced)
  2. 1/2 cup sugar
  3. 1/2 coconut milk
  4. 100ml water

Bring to boil the diced sweet potatoes in the water. Add sugar and let simmer under low heat until soften. Stir in the coconut milk and cook until the liquid reduced. Mash the potatoes and set aside to cool.

For the adzuki bean paste:

  1. 250g tinned adzuki bean (drained)
  2. 60g sugar

Put the bean in the pan and slowly bring to boil under low heat. Add sugar in 3 patches. Stir occasionally. Remove from heat when the sugar has dissolved. Mash the bean roughly. Set aside to cool.

OK! The jelly bit is something I am still trying to work out in order to get it right! But for this experiment, I use:

  1. 20g  agar-agar
  2. rind of 1/4 of lemon
  3. 1/2 tsp pandan leave essence
  4. 100g sugar
  5. 800ml water

Add all the ingredients in the pan and bring to boil until the agar-agar has dissolved. Discard the lemon rind.

Add approximately 1/2 cup of the agar-agar liquid to the bean paste and sweet potato paste respectively. Mix well and put the pastes in 2 separate containers. Slightly flatten. (I think the paste should be soft, but able to hold it shape once set.) Slowly pour in the remaining agar-agar liquid over the the pastes and leave to set.

The dessert should have 2 well-defined layers: The paste and the clear layer of agar-agar.

Once set, cut the jelly to shape…and serve!