Kimiko Gunji Sweet Potato Wagashi

Steam sweet potatoes until tender, about 20-25 minutes.

Peel and mash the sweet potatoes in a bowl until smooth.

Add sugar and mix until well combined.

In a separate bowl, combine rice flour and water to form a dough.

Incorporate the sweet potato mixture into the dough until smooth.

Divide the dough into equal portions and shape into small discs.

Place a small amount of red bean paste in the center of each disc.

Fold the dough over the filling and pinch to seal, shaping into a ball.

Dust each wagashi with cornstarch to prevent sticking.

Prepare a steamer and line it with parchment paper.

Arrange the wagashi in the steamer and steam for 10-15 minutes.

Remove from the steamer and let cool slightly.

Optionally, dust with matcha powder or edible flowers for decoration.

Serve at room temperature with tea.

Spice Level:

Dietary

Allergens