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Home >> DESSERT Recipes

SWEET POTATO MUMS JELLY

INGREDIENTS :

540g sweet potato, 170g caster sugar, 300ml water, some chrysanthemum leaves, some salt.

SEASONINGS:
150ml water, 4g agar.

PREPARATION :

1. Peel, rinse and slice sweet potatoes thinly.
2. Pour 300ml water to a pan; Bring to the boil over a high heat; Turn to a low heat; Arrange the sweet potatoes in the pan; Bring to the boil over a high heat again; Cook over a low heat till soft; Turn off the heat; Mash.
3. Add seasonings to a pan;
Stir over a low heat till dissolved; Add 170g caster sugar; Stir over a low heat till dissolved; Bring to the boil over a medium heat; Turn off the heat; Add the sweet potato smash; Mix well; Transfer to mum-shaped mold; Cover with cling film; Chill in the fridge till jelly sets.
4. Soak chrysanthemum in water with some salt for 10 minutes; Lift the leaves up; Drain on kitchen paper; Arrange the leaves on serving plates.
5. Take the molds out of the fridge; Discard the cling film;
Put each mold on a flat spatula; Gently pat the mold so that the jelly sets on the spatula; Carefully slide the jelly on the chrysanthemum leaf.