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ようかん（芋ようかん）｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Ingredients

sweet potato : Two
砂糖 : 適量

Time required

10minutes

Procedure

1) wash 00:07
Wash the sweet potatoes by placing them in a bowl filled with water (not listed).
2) cut 01:05
Cut off both ends of the sweet potato, then cut it in half.
3) heat in a rice cooker 01:25
Put 2 into a rice cooker and add water (not listed).
Heat the rice cooker in brown rice mode.
4) 裏ごしする 03:06
Cut 3 in half lengthwise by hand and place on the cutting board.
Scoop out the contents of step 3 with a spoon and place in a bowl lined with a colander.
Puree while pressing Step 3 into a colander with a spoon.
5) 生地を作る 04:53
計量器の上に別のボウルを用意し、4の重さを量りながら入れる。
砂糖を入れて混ぜる。
6) 固める 06:18
Line the mold neatly with parchment paper.
Using a small rubber spatula, add step 5 little by little while pressing down.
Once all the ingredients in step 5 have been added, remove the entire cookie sheet and check to see if there are any cavities in the dough.
Return to the mold, cover with plastic wrap, and place in the refrigerator to chill for 6 hours.
7) 型から出して切る 08:32
冷蔵庫から取り出し、型から6を出してひと口サイズに切ったら完成。

Point

・We use Benikogane sweet potatoes (around 400g).
・The amount of water (not included in the ingredients) added to the rice cooker in step 2 is 150ml.
・The time required to heat the sweet potatoes in a rice cooker is not included.
・It is best to add sugar in an amount of 5 to 10% of the weight of the sweet potato, but the sweetness will vary depending on the variety of sweet potato, so adjust according to your preference.
・When laying the parchment paper on the mold, make sure to lay it out neatly, as wrinkles will leave marks on the finished cake.
・During step 6, press the dough into the dough so that there are no cavities.
・The time required to chill in the refrigerator in step 6 is not included in the required time.