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How to make Imo-Youkan – Japanese sweet potato cake Recipe

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It’s my favorite sweets, Imo-Youkan.
Normally, we don’t use Anko paste for the Imo-Youkan so you don’t need to add it always.
And I make it as soft texture as I like, but please add more flour and agar if you like the solid texture.
It’s good for your daily dessert or kids snack!

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Ingredients (18cm mold):
400g sweet potato
40g of all-purpose flour
30g of sugar
180g Anko paste

  1. Steam whole sweet potato for 30-40 mins. (depends on the size), peel off and make smooth mushed sweet potato during it’s hot.
    (I used food processer today)

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  1. Mix the mushed potato with sugar and flour well during it’s hot.
    Please adjust the amount of sugar and flour depends on your sweet potato.
    If your sweet potato include more moisture, plese add more flour.
    Also, I used home-made Anko today, so you might not need to add any sugar if you use pre-made anko paste (they’re really sweet).

  2. Place half of the potato in the mold and make it flat.

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  3. Place Anko paste on the potato then make it flat.

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  4. Place the lest of the potato paste in the mold, make it flat.

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  1. Steam the cake for 30mins. Cool it down and keep in the fridge.
    Cut into small pieces.

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One thought on “How to make Imo-Youkan – Japanese sweet potato cake Recipe

  1. This looks delicious and I would like to make it. How do you think it would turn out if I used rice flour or oat flour instead (to make it gluten free)?

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