...gluten free and sweet. It all started when my husband came back from Japan, I alway ask for some edible souvenirs, so this time I got a bottle of Choya Umeshu (sweet plum sake), soba noodles, umeboshi (pickled plums) and nama choco.
I love nama choco, it finished in no time, the kids loved it too since this was a type without liqueur, so maybe one day I should make it, it is so easy and blogger Nami has a good recipe for it here!
First of all kumara are much softer that Japanese sweet potatoes, then I only had an orange kumara at home (the red ones are better because they are white inside). I thought of baking my kumara, as steaming it was going to make it even softer and in the meantime I drunk a bit of Umeshu, and decided to soak a few sultanas in some too. Once my kumara was done I quickly realized that it was going to be far too soft for molding, so I reverted to plan B, i.e. not shaping the sweets by chakin shibori (with a muslin cloth or handkerchief), but simply dropping them on the baking tray with a spoon! For one mashed kumara I added 2 tsp of brown sugar, and then 'dropped' three tablespoons of the mixture on the baking tray. I did the other three adding the sultana soaked in Umeshu, just to make a variation.
I decided against brushing the top with beaten egg yolk, so that this could be also a vegan recipe, and I baked everything at 180°C for about 15 minutes. To look at them I think that these are among the ugliest sweets I have ever made, but they tasted incredibly good, especially the ones with the sultana. I will make them again, but I will also look for some more 'floury' sweet potatoes (not kumara) so if you know where I can get some in Auckland please let me know!
With this recipe I take part in the monthly blogging event Sweet New Zealand, this month hosted by a Kiwi blogger living in Australia who publishes lots of wonderful recipes and likes gluten free ones! Over to you Emma, and thank you for hosting!
Photos and Recipes by Alessandra Zecchini ©