SWEET POTATO KINTSUBA WITH ADZUKI BEANS-Guilt Free

Hello Steemians!!!

Today, I'm trying to nail down a healthy snack for my kids instead feeding them store-bought cookies which contains high fat and sugar in it. Surprisingly, on my 1st attempt at cooking Sweet Potato Kintsuba it turned out better than expected. I recommend you try this at home. I'm sure your kids will like it. You will like it too...

Good luck in the kitchen!

The filling:

250g Sweet Potato (peeled)
40g Sweet Red Bean Paste
2 tbsp Sugar
2 tbsp Condensed Milk
A pinch of Salt

The wrapper:

5g Glutinous Rice Flour
20g Cake Flour
40ml Water
A pinch of Salt

Directions-filling

Soak the sweet potato in a generous amount of water for a about 10 minutes to remove unwanted flavors.
Strain the potato and place it into pot of water.
Heat the pot of potato over low heat until potato slightly crumbles and softens.
Strain the potato from the boiling pot of water and place it into a bowl.
Add condensed milk, sweet red bean paste, sugar and salt.
Mash the potato and mix thoroughly to combine ingredients.
Place the potato into a square mold covered with a plastic wrap.
Shape the potato into rectangle about 5 x 5 x 5cm then cover with a plastic wrap.
Adjust the shape using scraper to make it presentable.
Chilled the potato in the fridge for until potato is firm.

Directions-wrapper

To make batter-Add small amount of water to the glutinous rice flour then mix thoroughly until lumps dissapper.
Add the remaing water and mix again.
Add the cake flour and salt. Combine mixture thoroughly.
Cut or slice the potato into 5cm thick slices.
Heat the pan over low heat and coat pan with oil.
Deep one side of the square surface into the batter then place into the pan and lightly press potato. Repeat the process until all surface are covered with batter.