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1
Peel the sweet potatoes and slice into rounds.
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2
Boil until it can be poked through with a chopstick.
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3
Drain in a colander and mash finely while still hot.
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4
Melt butter in a pan over low heat.
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5
Add the mashed sweet potatoes, sugar, salt, milk, and soy sauce.
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6
Mix and blend together thoroughly.
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7
Check the softness of the batter with each addition of milk.
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8
It's better if it's a little firm since the egg yolk will be added later.
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9
Also, add soy sauce in small batches until you like the taste.
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10
Now add the white sesame seeds and mix.
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11
I usually add heaps because I like the grainy texture, but please adjust to your liking.
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12
When mixed well, remove from the heat.
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13
Refer to the photo for how the batter should look after adding the sesame seeds.
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14
To prevent the egg from cooking separately, make sure the mixture is completely cooled and then add and mix in the egg yolk.
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15
Form into desired shapes.
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16
For the egg wash, brush on the egg yolk mixed in water.
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17
Top with black sesame seeds for decoration.
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18
Bake for approx.
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19
20 minutes or until browned in a 200C oven.
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20
Take it out after 10 minutes and brush on the egg wash again for an even more shiny result!
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21
They're ready to serve when nice and browned I made the small one near the bottom for tasting.
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22
Take a look at the differences in size - normal and for testing.
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23
This is how I dished it up since it's Japanese-style.
