【Preparation】
Preheat oven to 160℃. / Prepare a hot water bath. / Prepare oil for frying.
【Way of making】
■Sweet Potato Pudding
Wash sweet potatoes, cut off the top and bottom, and peel. Remove sprouts and blemishes with a knife. (90g in this state)
Cut into 1cm slices, soak in water for 10 minutes, drain, cover with plastic wrap, and microwave at 600W for 3 minutes.
(It is OK if the sweet potatoes are soft enough to be easily pierced with a skewer.)
While the sweet potatoes are cooking, heat the cream, milk, and sugar in a saucepan.
Stir with a spatula to dissolve the sugar and bring to a boil. Remove from heat.
Preheat the oven to 160℃. Prepare the water bath.
Put the softened sweet potatoes and half of the boiled liquid into the container of a hand blender and stir.
Once the sweet potato chunks are well mixed, add the rest of the liquid and the eggs and mix further.
If you mix too much, air will get into the mixture, so it is OK if the mixture is evenly mixed.
Pour the mixture into a cocotte mold, place the cocotte mold on a baking sheet, pour in hot water to about half the level of the pudding liquid, and bake at 160℃ for 20 minutes.
When baked, transfer the pudding to a net to cool. Remove from heat and refrigerate.
■Candied sweet potato
Wash sweet potatoes, cut off the top and bottom, and cut into small pieces.Soak them in water for 10 minutes.
After 10 minutes, drain off the water, cover with plastic wrap, and microwave at 600W for 3 minutes.
(If the fish is soft enough to be easily pierced with a skewer, it is OK.)
Heat oil to about 180℃ and deep-fry the softened sweet potatoes. (about 1~2 minutes)
When the sweet potatoes are nicely browned, remove them from the oil.
Put sugar, water, soy sauce, and honey in a frying pan over medium heat.
Stir with a spatula and when mixture comes to a boil, reduce heat and allow to thicken. Add the fried sweet potatoes.
When all the ingredients are mixed together, turn off the heat, sprinkle black sesame seeds to taste, and stir.
■Decoration
Put the freshly made sweet potatoes on top of the cooled pudding and pour the leftover maitare mixture over the top.
