Imo Yokan (Sweet Potato Jelly)

Name: Imo Yokan (Sweet Potato Jelly)
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: sweet potato 250 g; sugar 60 g; agar powder 2 g; water 120 ml

Quick answer

Active time: 40 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 4

About this dish

Set with agar, this sweet potato yokan cuts with clean, upright corners, then the dense potato softens on the tongue.

The boiled potato has to be pushed through a fine sieve while still hot, which leaves the coarse fibers behind.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Peel 250g sweet potato, trim the fibrous ends, and cut into 2cm rounds.

Soak in cold water for 10 minutes to remove harsh surface starch.
2

Cover the sweet potato with fresh water and boil over medium heat for 12 to 15 minutes.

When a skewer enters without resistance, drain thoroughly.
3

While the sweet potato is hot, press it through a fine sieve to remove lumps and coarse fibers.

Cover to keep it from drying.
4

Combine 120ml water and 2g agar powder in a saucepan.

Bring to a boil over medium heat and stir for 2 minutes until no granules remain, then dissolve 60g sugar.
5

Add the sieved sweet potato to the agar syrup and stir over low heat for 2 minutes until uniform.

Press into a small water-dampened mold, level the surface, and cool until no longer steaming.
6

Refrigerate the mold for at least 2 hours.

Loosen the edge with a thin knife, unmold, and cut into 4 portions with a damp blade.