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1
[Runny] Soak gelatin in water and microwave for 1 minute at 500W to dissolve.
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2
[Fluffy] Heat sugar and water in a pan over medium high heat.
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3
After it boils and the edges turn golden brown, turn the heat off.
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4
When everything turns light brown in residual heat, add hot water and stir.
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5
Pour into the pan.
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6
[Both] Peel the sweet potatoes and cut into 1 cm thick slices.
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7
Microwave to soften.
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8
[Both] Put all the basic ingredients and the sweet potato into a blender.
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9
Blend until smooth.
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10
Make sure to blend really well so that the mixture is really smooth.
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11
[Runny] Also add the dissolved gelatin to blend.
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12
[Runny] Pour into cups or containers and chill in the fridge.
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13
It's ready to serve once firm Please serve with kuromitsu (brown sugar syrup)
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14
[Fluffy] Put the mixture from Step 3 into the pound tin from Step 1.
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15
Put on a baking tray with boiling water.
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16
Steam-bake for 50 minutes in a 170C preheated oven.
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17
Test with a skewer - if it comes out clean, it's done.
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18
[Fluffy] Chill without removing from the tin.
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19
After it's slightly cooled, cover with plastic wrap and chill in the fridge.
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20
Slice around the edges with a knife when removing it from the tin.
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21
If you use a plate to flip it over, it will be easier.
