Method :
- Boil sweet potato in a saucepan of lightly salted water for 10 minutes or until tender. Drain well and mash until smooth, pushing mashed sweet potato through a sieve to remove tough fibres. Set aside.
- Heat water and sugar in a medium saucepan over high heat and bring to the boil. Remove from heat, sprinkle gelatin over water surface evenly and stir until dissolved. If using agar-agar, stir powder into boiling syrup and simmer until agar-agar granules are dissolved.
- Place sweet potatoes in a medium bowl and gradually stir in gelatin or agar-agar mixture, combining until smooth. Drop spoonfuls of the mixture into a greased shallow 20cm square baking tin and smooth the top. Refrigerator for 3 hours or until firm. Serve with green tea, if desired.
Note : Kanten or agar-agar is made from seaweed. It is similar to and used like gelatin to make jellies and moulds. It melts at a higher temperature than gelatin which makes it useful in hot climates, and produces a firmer texture than gelantin. Store in a cool, dry place.
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