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Adzuki and Sweet Potato Yokan
Adzuki and Sweet Potato Yokan

Before you jump to Adzuki and Sweet Potato Yokan recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

The benefits of healthy eating are today being given more publicity than ever before and there are many reasons for this. Poor diet is one factor in health conditions such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get people to follow a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically believe that healthy diets call for a lot of work and will significantly alter how they live and eat. It is possible, however, to make some minor changes that can start to make a positive impact to our everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food as you probably pick out lots of food items out of habit. For instance, did you ever think to check how much sugar and salt are in your preferred cereal? One nutritious option that can give you a healthy start to your day is oatmeal. If this is not to your liking on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.

Thus, it should be quite obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to adzuki and sweet potato yokan recipe. To cook adzuki and sweet potato yokan you need 6 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Adzuki and Sweet Potato Yokan:
  1. You need 200 grams Sweet potato
  2. Provide 100 grams Koshi-an or tsubu-an
  3. Provide 1 pinch Salt
  4. Use 1 tbsp Maple syrup
  5. Take 100 ml Water
  6. Use 2 grams Kanten powder
Steps to make Adzuki and Sweet Potato Yokan:
  1. Put the sweet potato in a rice cooker with 500 ml of water (not listed). Press Start and wait until the cooking is finished. Check with a skewer to see if it's cooked through. If it is not cooked enough press the Start button again until it's done (you can also microwave or boil the sweet potato if you'd prefer).
  2. Peel the sweet potato and mash. Add salt and maple syrup and mix well.
  3. Make the kanten solution. Combine water and kanten in a sauce pan and bring to a boil, stirring with a balloon whisk. After bringing to a boil, reduce the heat to low and continue to cook and stir for 1 minute.
  4. Take 3 tablespoons of the kanten solution and add to the adzuki bean paste. Mix well.
  5. Transfer the bean paste to a container (I use a 15 x 10 x 4 cm plastic container). Flatten the surface and get rid of bubbles.
  6. Add the rest of the kanten solution to the sweet potato mash. Mix well.
  7. Transfer Step 6 to the container with the bean paste (make sure the anko has settled for at least 2 minutes before to let it settle a little and it will be easier to form). Press down tightly and do not leave bubbles between the adzuki and sweet potato.
  8. Place in the fridge and chill until set. (It will set even at room temperature.)

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