Japanese Sweet Potato has red purple colour skin and cream colour flesh that turns yellow when cooked. This dessert is supposed to look strikingly beautiful with the yellow colour and green colour created with Matcha Powder. However, it is difficult to achieve the colours in Melbourne where I live, because it is difficult to find the right Sweet Potato. Today I used red purple colour Sweet Potato that was labeled as Japanese Sweet Potato, but it didn’t turn yellow. And it was not very sweet, so I added more Sugar.
Makes
8 Pieces
Ingredients
1 medium size Japanese Sweet Potato *I had 230g after peeled and trimed
*Note: Red purple colour skin with cream colour flesh that is supposed to turn yellow when cooked.
Salt for cooking *optional, but recommended
10g Butter
2 to 3 tablespoons Sugar
Milk *optional
1/2 teaspoon Matcha Powder *plus extra
Method
- Peel Sweet Potato and cut into thick slices. *Note: DO NOT let it turn blackish colour at all. I recommend to peel it in the water and leave the cut slices in the water for 10 minutes. Remove blackish pits before cooking.
- Cook Sweet Potato slices in slightly salted boiling water until absolutely soft. Drain, add Butter and Sugar, and mash as smooth as you can. *Note: If it is getting too dry, add a small amount of Milk.
- Transfer 1/3 of mashed Sweet Potato to a bowl, add 1/2 teaspoon Matcha Powder, and mix well. Add extra Matcha Powder if you like stronger flavour.
- Roll each flavoured mashed Sweet Potato into 8 balls. *Note: The number of the balls is your choice. The finished piece should be about a golf ball size, but you may wish to make it larger.
- Place a sheet of plastic food wrap on a flat surface. Combine 1 ball of each flavour, form into a ball, tightly wrap it with the plastic food wrap, and squeeze the top. Repeat the process.
Leave a Reply