Japanese Sweet Potato Pudding is a traditional treat from Japan, and it’s made from mashed sweet potatoes. The texture of the dessert is light and fluffy, but it is also rich and dense. It is a great accompaniment to rice or ramekins of chicken, and is served at Christmas. It is best served immediately after it’s been baked, but it can be kept in the fridge overnight. You don’t need to add any spices, but you can choose to use cinnamon or brown sugar.
Japanese Sweet Potato Pudding Recipes
Sweet Potato Pudding
This is aneasy Japanese dessert to prepare at home. The sweet potato pudding is delicious,very sweet and will leave everyone yearning for more.
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Servings: 4 servings
Calories: 259kcal
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Instructions
For Japanese sweet potato pudding
- Place sweet in a pot and boil with water until fork tender then drain water.
- Transfer to a blender, add sugar, eggs, and milk then blend.
- Transfer the mixture to ramekins then cover each with aluminum foil. Place them in a steamer.
- Steam for about 10 Minutes over high heat then turn off the heat and rest for about 10 Minutes.
- Remove from the steamer and let them cool.
For caramel sauce
- Boil 2 tbsp hot water and sugar in a sauce pot (small) over medium-high heat until toffee turn between dark and light brown.
- Turn off the heat then add 2 tbsp hot water quickly and stir.
- Pour 1 tbsp of the sauce on each ramekin of the pudding.
- Serve and enjoy.
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Notes
If you don't want to make the sweet potato pudding from scratch, you can easily buy pre-made Japanese sweet potato mochi. These are sweet, spongy, and dense. This dish is perfect for any season, and it's packed with vitamins and minerals. If you'd like to make it ahead of time, you can store the pudding for up to four days. If you don't want to wait for the pudding to cool down, you can freeze it for a few hours.
Nutrition
Serving: 4servings | Calories: 259kcal | Carbohydrates: 50g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 120mg | Potassium: 494mg | Fiber: 3g | Sugar: 32g | Vitamin A: 16305IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Steaming Japanese Sweet Potato Pudding
Ingredients:
- 2 large Japanese sweet potatoes
- 1 cup of whole milk
- 1/2 cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla extract
Instructions:
- Prepare the Sweet Potatoes:
- Peel and chop the sweet potatoes into small chunks. The smaller the pieces, the faster they’ll cook.
- Steam the Sweet Potatoes:
- Fill a large pot with a few inches of water and place a steamer basket or rack inside. Make sure the water level is below the basket.
- Add the sweet potato chunks to the steamer basket. Cover the pot and bring the water to a boil.
- Steam the sweet potatoes for about 20-25 minutes or until they become soft and can be easily pierced with a fork.
- Blend the Sweet Potatoes:
- Once the sweet potatoes are tender, transfer them to a food processor or blender. Blend until you have a smooth, creamy puree.
- Prepare the Pudding Mixture:
- In a separate bowl, whisk together the eggs, granulated sugar, whole milk, and vanilla extract.
- Add the sweet potato puree to the egg mixture and combine thoroughly.
- Steam the Pudding:
- Pour the pudding mixture into a heatproof dish or ramekins.
- Bring water in the steamer pot back to a gentle boil.
- Carefully place the dish or ramekins with the pudding mixture into the steamer basket. Cover and steam for about 30-40 minutes, or until the pudding is set. You can check by inserting a toothpick; it should come out clean when it’s ready.
- Cool and Serve:
- Once steamed, allow the pudding to cool to room temperature. You can serve it warm or chilled in the refrigerator, depending on your preference.
Tips for making Japanese Sweet Potato Pudding
Cooking Tips
- Sweet Potato Selection: Opt for Japanese sweet potatoes as they have a natural sweetness and a smooth texture that’s perfect for this pudding. Look for the purple or yellow-fleshed varieties.
- Uniform Sizing: When cutting your sweet potatoes for steaming or baking, aim for uniform sizes. This ensures they cook evenly and prevents some pieces from being undercooked.
- Mashing or Blending: Whether you’re baking or steaming, be sure to mash the cooked sweet potatoes until smooth. Any lumps can affect the texture of your pudding.
- Steaming Timing: If you’re steaming the pudding, maintain a gentle boil, and don’t rush the process. The slow steam allows the flavors to meld beautifully.
- Room Temperature Eggs: When incorporating eggs into your mixture, make sure they’re at room temperature. This helps with a smoother blend and better incorporation of ingredients.
- Baking or Steaming Time: Keep a close eye on your pudding while it’s in the oven or steamer. Overcooking can lead to a dry texture, so use a toothpick to check for doneness.
Serving Suggestions
- Garnishes Galore: Top your pudding with a sprinkle of cinnamon, a dollop of fresh whipped cream, or a drizzle of caramel sauce for an extra layer of flavor and presentation.
- Fresh Fruits: Accompany your pudding with fresh fruit like berries, sliced bananas, or even a citrus twist with orange segments. The natural sweetness of the fruit complements the pudding beautifully.
- A Cup of Tea: Japanese Sweet Potato Pudding pairs wonderfully with a cup of green tea. The earthy notes of the tea balance the dessert’s sweetness.
- Ice Cream Extravaganza: For an indulgent treat, serve your pudding with a scoop of vanilla or green tea ice cream. The temperature contrast is delightful.
- Mochi Magic: If you want to infuse a bit of Japanese tradition, add a small piece of mochi (rice cake) to your serving. It’s a delightful textural surprise.
- Layers of Delight: Create a parfait by layering the pudding with crumbled cookies, such as ginger snaps or shortbread. It adds a delightful crunch.
- Mini Servings: For a party or gathering, consider making mini versions of the pudding in small ramekins. They’re easy to serve and look elegant.
FAQs – Your Pudding Queries Answered
- Can I use regular sweet potatoes for this pudding, or is it essential to use Japanese sweet potatoes? While you can use regular sweet potatoes, the unique flavor and texture of Japanese sweet potatoes are best for this pudding. They add an authentic touch.
- How do I store leftover Japanese Sweet Potato Pudding? To store leftovers, cover the pudding with plastic wrap or place it in an airtight container. Refrigerate for up to 3-4 days. You can enjoy it chilled or reheat gently in the microwave.
- Can I make this pudding in advance for a special occasion? Yes, you can make the pudding a day in advance. It often tastes even better the next day as the flavors have time to meld.
- Is there a dairy-free version of this pudding for lactose-intolerant individuals? Absolutely! You can substitute dairy milk with your favorite plant-based milk, such as almond, soy, or coconut milk.
- What’s the ideal consistency for Japanese Sweet Potato Pudding? The pudding should be smooth and creamy, similar to traditional pudding. It shouldn’t be too thick or too runny. If it’s done right, it will melt in your mouth.
Create a culinary masterpiece with our Japanese Sweet Potato Pudding recipe. Dive into tradition and comfort in every bite. Try it now!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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