Sweet Potato Kintsuba
Ingredients: Japanese Sweet Potatoes, Sugar, Salt, Shiratamako or Mochiko, sticky/sweet rice flour, Cake Flour · 30 min cook time · 170kcal · $7.50
Ingredients
200g Japanese Sweet Potatoes, 3tbsp Sugar, pinch Salt, 5g Shiratamako or Mochiko, sticky/sweet rice flour, 20g Cake Flour, 40ml Water, to taste Toasted Black Sesame Seeds, to taste Vegetable Oil
Instructions
1. Soak the peeled Japanese sweet potato in water for about 10 minutes to reduce unwanted flavors.
2. Strain the sweet potato and place it into a pot of water. Heat on low heat, gradually heating to increase its sweetness, and cook until it softens and slightly crumbles.
3. Strain the cooked sweet potato and place it into a bowl. While it is still hot, add salt and sugar, then mash with a masher and mix thoroughly.
4. Place the sweet potato filling into a mold covered with plastic wrap, shape into a rectangle, cover with plastic wrap, and chill in the fridge or freezer until firm.
5. Make the batter by mixing sweet rice flour and a small amount of water until clumps disappear, then add the rest of the water, cake flour, and a pinch of salt. Mix evenly until relatively thin.
6. Cut the chilled potato filling into 2cm thick slices, dampening the knife for clean cuts to yield 7 pieces.
7. Heat a pan on medium heat, coat with vegetable oil using a paper towel, dip one side of each sweet potato slice into the batter, sprinkle toasted black sesame seeds in the center, and place in the pan.
8. Repeat the batter dipping and cooking process for all six sides of the Kintsuba until each side is cooked and dry, then place on a cooling rack.
Source: Watch the original video