450g sweet potato, peeled and roughly
chopped
1/4 tsp salt
2 egg yolks
200g sugar
4 tbsp water
75g rice flour or plain wheat flour
1 tsp orange flower or rose water,
optional
200g canned chestnuts in heavy syrup,
drained
caster (superfine) sugar, for dusting
2 strips candied angelica
2 tsp plum or apricot preserve
3-4 drops red food coloring
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Method :
Place the
sweet potatoes in a heavy saucepan, cover with cold water and add the
salt. Bring to the boil and simmer until the sweet potatoes are tender,
for about 20-25 minutes. Drain well and return to the pan. Mash the
sweet potatoes well, or rub through a fine strainer. Place the egg
yolks, sugar and water in a small bowl, then combine the flour and
orange flower or rose water if using. Add to the purée and stir over a
gentle heat to thicken for about 3-4 minutes. Turn the paste out onto a
tray and cool. To shape the sweet paste, place 2 tsp of the mixture into
the center of a wet cotton napkin or handkerchief. Enclose the paste in
the cotton and twist into a nut shape. If the mixture sticks, ensure the
fabric is properly wet. To prepare the chestnuts, rinse away the thick
syrup and dry well. Roll the chestnuts in caster (superfine) sugar and
decorate with strips of angelica. To finish the sweet potato candies,
color the plum or apricot preserve with red coloring and decorate each
one with a spot of color. Serve in a Japanese lacquer box or on an open
plate.
Cooking's Tip
Sugar coated
chestnuts will keep for up to 5 days at room temperature, stored in a
sealed box. Sweet potato candies will also keep, sealed and
refrigerated.
It is
customary in Japan to offer special bean paste candies with tea. The
candies tend to be very sweet by themselves, but contrast well with
Japanese green teas; in particular, large leaf Sencha and Banch.
Serves 4 - 6
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