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1
Put the sweet potato in a rice cooker with 500 ml of water (not listed).
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2
Press Start and wait until the cooking is finished.
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3
Check with a skewer to see if it's cooked through.
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4
If it is not cooked enough press the Start button again until it's done (you can also microwave or boil the sweet potato if you'd prefer).
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5
Peel the sweet potato and mash.
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6
Add salt and maple syrup and mix well.
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7
Make the kanten solution.
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8
Combine water and kanten in a sauce pan and bring to a boil, stirring with a balloon whisk.
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9
After bringing to a boil, reduce the heat to low and continue to cook and stir for 1 minute.
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10
Take 3 tablespoons of the kanten solution and add to the adzuki bean paste.
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11
Mix well.
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12
Transfer the bean paste to a container (I use a 15 x 10 x 4 cm plastic container).
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13
Flatten the surface and get rid of bubbles.
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14
Add the rest of the kanten solution to the sweet potato mash.
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15
Mix well.
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16
Transfer Step 6 to the container with the bean paste (make sure the anko has settled for at least 2 minutes before to let it settle a little and it will be easier to form).
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17
Press down tightly and do not leave bubbles between the adzuki and sweet potato.
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18
Place in the fridge and chill until set.
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19
(It will set even at room temperature.)
