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1
Cut the sweet potato into pieces, leaving the skin on, and soak in water for 30 minutes.
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2
Place into a pot and fill with just enough water to cover the potatoes.
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3
Heat on medium.
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4
After the water boils, boil for 1 minute and then drain in a colander.
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5
Add sugar and water to the pot and heat on medium.
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6
Once the sugar dissolves, add the sweet potatoes.
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7
When the liquid evaporates, add the butter and melt in the residual heat.
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8
Place the [A] ingredients into a bowl and stir with a wooden spatula.
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9
When it becomes a thick yam-like texture, add in the [B] ingredients.
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10
Place on the counter and knead.
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11
When it has been kneaded 80%, add the black sesame seeds.
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12
Gather the dough together, wrap with plastic wrap and let rise for about 25 minutes.
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13
When it has risen to double in size, separate into 8 pieces and cover with a damp cloth.
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14
Let sit for 10 minutes.
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15
Place the seam on the bottom and spread out the dough with a rolling pin.
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16
Wrap the dough around the sweet potato glace.
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17
Place the seam end on the bottom and place on a paper lined baking tray.
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18
Cover with plastic wrap and a damp cloth and let rise a second time.
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19
When they have doubled in size, use scissors to cut the tops deep enough to see the potatoes.
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20
Bake for 12 minutes at 180C.
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21
Once they have finished baking, place the leftover glace into the cut sections.
