The freshly-made Kintsuba using new Japanese sweet potato is so delicious! The combination of the moderately sweet filling and slightly salty wrapper really brings out the flavor.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Time for soaking potato in water and chilling in fridge or freezer is not included in cook time. |
| Servings |
pieces
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Filling
200 g Sweet Potatoes Japanese sweet potato 3 tbsp Sugar 1 pinch Salt
Wrapper
5 g Shiratamako (Refined Sweet Rice Flour) substitute: mochiko, regular sweet rice flour 20 g Cake Flour (low gluten or protein flour) 40 ml Water 1 pinch Salt
Other Ingredients
Toasted Black Sesame Seeds Vegetable Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s make the potato filling. Soak the peeled Japanese sweet potato in a generous amount of water for about 10 minutes to reduce any unwanted flavors.
- Strain the potato and place it into a pot of water. Heat it on low heat. Gradually heating the potato will help to increase its sweetness.
- Cook until it softens and slightly crumbles.
- Strain the potato thoroughly.
- Place it into a bowl. When it is still hot, add the salt and sugar.
- Mash the potato with a masher. The sweetness varies depending on the type of potato so adjust the amount of sugar accordingly.
- Thoroughly mix to combine.
- Place the potato filling into a mold covered with plastic wrap. If the filling is too soft, microwave it to reduce the water before placing it in the container.
- Shape the potato into a rectangle about 4x4x14cm (1.6"x1.6"x5.5"). Cover with the plastic wrap.
- Adjust the shape with a scraper to make it more presentable. Chill the potato filling in the fridge or freezer until the inside is firm.
- Let’s make the batter for the wrapper. Add a small amount of water to the shiratamako or mochiko, sweet rice flour. Mix thoroughly. When the clumps of flour have disappeared, add the rest of the water. Mix again.
- Then, add the cake flour and a pinch of salt.
- Combine the mixture evenly. The batter should be relatively thin as shown.
- Next, cut the chilled potato filling into 2cm (0.8") thick slices. Dampen the knife for each cut to help make a clean cut. You’ll have 7 pieces in total.
- Let’s make the kintsuba. Heat a pan on medium heat and coat it with vegetable oil using a paper towel.
- Dip one side of the square surface into the batter.
- Sprinkle the toasted black sesame seeds on the center.
- Place it onto the pan and lightly press it. Repeat the process for the rest of the pieces.
- When the batter is dry, remove and dip the other side into the batter.
- Place it onto the pan. 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.
- They are hot so be sure to use a kitchen glove or spatula to avoid burning yourself.
- Place each kintsuba onto a cooling rack as soon as it is ready.
Recipe Notes
When the wrapper of the leftover kintsuba has become firm, try deep-frying them. They are also delicious and you’ll enjoy a different, crisp texture.
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.
