Asian-Recipes: Sweets & Desserts - Sweet Potato and Chestnut Candies Recipe

Sweet Potato and Chestnut Candies Recipe
Sweets & Desserts Recipes

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 tea. They also make an unusual dessert at the end of a special evening meal.

Ingredients

450 g/1 lb
1.5 ml/1/4 tsp
2
200 g/7 oz/1 cup
60 ml/4 tbsp
75 ml/5 tbsp
5 ml/1 tsp
200 g/7 oz

2 strips
10 ml/2 tsp
3 drops

sweet potatoes, peeled and chopped
salt
egg yolks
sugar
water
rice flour or plain flour
orange flower or rose water (optional)
can chestnuts in heavy syrup, drained
caster sugar, for dusting
candied angelica
plum or apricot preserve
red food coloring

Method:

Place the sweet potatoes in a heavy saucepan, cover with cold water and add the salt. Bring to the boil and simmer for 20-25 minutes, until the sweet potatoes are tender. Drain and return to the pan. Mash until smooth or rub through a wire strainer. Place the egg yolks, sugar and water in a bowl, then mix in the flour and orange flower or rose water, if using. Add the potato puree and stir over a gentle heat for about 3-4 minutes. Turn the paste out on to a tray and allow to cool.
To shape the paste, place 10 ml/2 tsp of the mixture in the centre of a wet cotton napkin. Enclose the paste in the napkin and twist into a nut shape. Make sure the napkin is properly wet or the mixture will stick to it.
To prepare the chestnuts, rinse off the syrup and dry well. Roll chestnut in caster sugar and decorate with strips of angelica. To finish the sweet potato candies, color the plum or apricot preserve with red food coloring and decorate each candy with a spot of color.

Makes 18

Tip : sugar-coated chestnuts will keep for up to 5 days in a sealed container at room temperature. Store sweet potato candies in a sealed container in the refrigerator.

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Last updated :09 Jun 2008

To shape the paste, place 10 ml/2 tsp of the mixture in the centre of a wet cotton napkin. Enclose the paste in the napkin and twist into a nut shape. Make sure the napkin is properly wet or the mixture will stick to it.

To prepare the chestnuts, rinse off the syrup and dry well. Roll chestnut in caster sugar and decorate with strips of angelica. To finish the sweet potato candies, color the plum or apricot preserve with red food coloring and decorate each candy with a spot of color.