My cooking school is located in Yomitan and beniimo is a very special vegetable in this village. I did a sweet version of this cake recipe sometime in March this year. It was very popular, and a lot of people loved the color of this cake. If you are not a big fan of sweets then this version is for you. It has no added sugar or additives and makes a great snack for kids. 

Naoko Ogura-Gayler

 

 

Ingredients

• 5 oz purple sweet potatoes

• 2-3 branches Chinese chives

• ½ cup of tapioca / sticky rice もち粉 / kuzu flour葛粉

• 1 tsp salt

 

Directions

1. Wash the purple sweet potatoes and then steam them until cooked. The potatoes are cooked when you can easily push a toothpick or bamboo stick into them.

2. Once the purple sweet potatoes have cooled down, mash them in a bowl and add flour, Chinese chives and salt and mix well.

3. If the dough is too dry, add some water to make it smooth. If the dough falls apart it’s too dry, and if it sticks to your hands that means you added too much water.

4. Make the dough into small flat circle shapes, or plump discs. As with the sweet version, the original recipe for umukujiandangi is to deep fry the dough ‘discs’, but as this requires a lot of oil, I cook them in a pan with a bit of vegetable oil. The dough will soak up the oil so add some more oil between batches.

 

Coming up!

Individual classes are available ¥5,000 yen per class

Japanese soba (buckwheat noodles) class Tuesday June 23rd

Tempura, miso soup and steamed mixed rice class Tuesday June 30^th

Japanese style curry class Tuesday July 7th

 

Website: okinawa-cooking.com; Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan village, Okinawa 904-0322 Closed on Sunday

 

 

 

• 
• NO DATA