Sweet Potato Jelly Agar Recipes

SWEET POTATO JELLY (AGAR)

Sweet Potato Jelly (agar) image

This is a different way to cook sweet potatoes. It's a refreshing dessert. A perfect finish to an Asian meal, especially after heavy stuff like curry. It's served cold, so it's great for summer too. And you can use up those leftover cooked sweet potatoes. Agar-agar powder can be found in Asian groceries store/market. I prefer making jelly-type desserts using agar rather than gelatin because of the IMHO, better texture. To make an impressive dessert, you can set the jelly in a pretty mold or cut it into cute little shapes using cookie cutters (I usually use metal ones). Adapted from Amy Beh's recipe. Cooking time = chilling time (approximation).

Provided by WaterMelon

Categories Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

200 g sweet potatoes, diced (I use the orange type)
200 ml low-fat coconut milk
20 g agar-agar, powder
100 g sugar
750 ml water
1 pinch salt
2 screwpine leaves, knotted (pandan) or 1/2 teaspoon pandan extract

Steps:

Steam sweet potatoes until soft.
Combine the sweet potatoes and coconut milk in a blender.
Strain mixture through a fine sieve.
Combine agar-agar powder, sugar, water and pandan leaves in a saucepan and bring to a boil until agar-agar dissolves.
Stir in pureed sweet potato and coconut mixture and simmer over low heat.
Add a pinch of salt and pour the jelly mixture into a wet tray or mold.
Leave aside at room temperature to set, then chill well before cutting into desired shapes.

Nutrition Facts : Calories 55.9, Sodium 28, Carbohydrate 14, Fiber 0.6, Sugar 10.8, Protein 0.3

SWEET POTATO, PUMPKIN AND ADZUKI JELLY DESSERT (MACROBIOTIC)

Sweet Potato, Pumpkin and Adzuki Jelly Dessert (Macrobiotic) image

I took advantage of the natural sweetness of sweet potatoes and pumpkin (kabocha squash) and minimized the amount of sugar in this dessert. It's packed with fiber and protein. If you cannot find kabocha squash, you can use butternut squash instead. Fore more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 tablespoons dry adzuki beans or 6 tablespoons a can of eden brand cooked unsweetened aduki beans, drained
1 pinch salt
2 tablespoons coconut nectar or 2 tablespoons other liquid sweetener
1 sweet potato
1/3 kabocha squash
5 -10 chestnuts, cooked and peeled (optional)
2 teaspoons agar-agar, powder
4 tablespoons erythritol, xylitol or 4 tablespoons coconut sugar crystals

Steps:

(Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.) Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.
Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.
Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.
Cut sweet potato and squash (wish skin on) into large chunks and steam until tender.
Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square) and place them in an 8 - 8 inch square dish. I left the skins on but you can remove if you like.
Cut chestnuts in half (if using) and add them to the pan.
Spread adzuki beans on top.
Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.
Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.
Dissolve 4 Tbsp of sugar and immediately pour into the square pan.
Let it cool and refrigerate for a few hours until set.
Infuse love, slice and serve!

Nutrition Facts : Calories 58.4, Fat 0.1, Sodium 38.4, Carbohydrate 11.9, Fiber 2.2, Sugar 0.9, Protein 2.7

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