By Matsuzo Inoue adapted by Kyoto Foodie to include cinnamon hence description as Kyoto style in homage to yatsuhashi (cinnamon mochi)
To be Kyoto-style the final product should not be too sweet and the cinnamon should not overpower any of the other tastes. You want to bring out the natural taste of the sweet potato, enhance it with sweetness and richness. The cinnamon should be the grab your attention immediately but be the finish. Complexity and subtlety is the point, but by no means be dull!
Wash the sweet potatoes. Cut into 2 cm thick slices. Steam gently for 0ver low heat for 20 to 30 minutes. Place in mixing bowl and remove skins after the slices have cooled enough to touch. It is important to gently steam the sweet potatoes at a relatively low temperature as this will increase the natural sweetness of the potatoes. (Best not to cheat and use the microwave!)
Mashing and mixing by hand, stir in butter and sugar. (A mixer can be used but we liked ours with a little chunkiness left. Mix in egg yolk and milk. Taste and add sugar and/or butter if needed. Stir in half the cinnamon and taste. Add remaining cinnamon as needed.
Gently form into roughly ping pong sized balls. Squeeze chakin shibori style if you like. Simply use damp muslin or similar cloth for this and rinse occasionally.
Brush on egg yolk glaze and add several sesame seeds on top. The second time we made this, I used white sesame seeds for some and sprinkled sugar on others.
Cook for 15 minutes in oven with broiler at 200 c or oven toaster. We tried both and definitely liked the oven toaster sui-to poteto best. You aren’t really cooking it through and through like a chocolate chip cookie, just getting it hot and browning the top
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Serving Size: 1 Serving (674g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1032 | ||
Calories from Fat: 566 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.9g | 84 % | |
Saturated Fat 34.9g | 175 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 548.6mg | 169 % | |
Sodium 21570.7mg | 744 % | |
Potassium 1797.8mg | 47 % | |
Total Carbohydrate 107.2g | 32 % | |
Dietary Fiber 18.8g | 75 % | |
Sugars, other 88.4g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1032
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