How to make Sweet Potato Kintsuba? Sweet potato kintsuba recipe, making sweet potato kintsuba, Guide you making sweet potato kintsuba easy

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today we will make sweet potato kintsuba, we will going to show you making sweet potato kintsuba

and for that we need.

200g Japanese Sweet Potatoes (7.1 oz)
3 tbsp Sugar
A pinch of Salt

– Wrapper –
5g Shiratamako or Mochiko, sticky/sweet rice flour (0.2 oz)
20g Cake Flour (0.7 oz)
40ml Water (1.4 fl oz)
A pinch of Salt
Toasted Black Sesame Seeds
Vegetable Oil

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First, let’s make the potato filling.

1

Soak the peeled Japanese sweet potato in a generous amount of water for about 10 minutes to reduce any unwanted flavors.

2

Strain the potato and place it into a pot of water.

3

Heat it on low heat. Gradually heating the potato will help to increase its sweetness.

4

Cook until it softens and slightly crumbles.

Now, strain the potato thoroughly.

5

Place it into a bowl.

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When it is still hot, add the salt and sugar.

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Mash the potato with a masher.

10

The sweetness varies depending on the type of potato so adjust the amount of sugar accordingly.

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Thoroughly mix to combine.

Then, place the potato filling into a mold covered with plastic wrap.

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If the filling is too soft, microwave it to reduce the water before placing it in the container.

15

Shape the potato into a rectangle about 4x4x14cm (1.6″x1.6″x5.5”).

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Cover with the plastic wrap. Adjust the shape with a scraper to make it more presentable.

17

Chill the potato filling in the fridge or freezer until the inside is firm.

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Now, let’s make the batter for the wrapper.

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Add a small amount of water to the shiratamako or mochiko, sweet rice flour.

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Mix thoroughly.

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When the clumps of flour have disappeared, add the rest of the water.

22

Mix again.

Then, add the cake flour and a pinch of salt.

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Combine the mixture evenly.

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The batter should be relatively thin as Chef is showing here.

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Next, cut the chilled potato filling into 2cm (0.8”) thick slices.

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Dampen the knife for each cut to help make a clean cut.

You’ll have 7 pieces in total.

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And now, let’s make the kintsuba.

Heat a pan on medium heat and coat it with vegetable oil using a paper towel.

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Dip one side of the square surface into the batter.

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Sprinkle the toasted black sesame seeds on the center.

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Then, place it onto the pan and lightly press it.

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Repeat the process for the rest of the pieces.

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When the batter is dry, remove and dip the other side into the batter.

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Place it onto the pan.

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Repeat the process for the rest of the kintsuba and lightly press them again.

Now, the top and bottom are ready.

Repeat the process for the rest of the 4 sides.

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They are hot so be sure to use a kitchen glove or spatula to avoid burning yourself.

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Place each kintsuba onto a cooling rack as soon as it is ready,

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When the wrapper of the leftover kintsuba has become firm, try deep-frying them.

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They are also delicious and you’ll enjoy a different, crisp texture.

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Depending on the type of sweet potato, the water content may vary.

If the filling is too dry, add boiled milk to adjust the consistency.

Good luck in the kitchen!

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