This is a print preview of "Vegan Japanese Dessert: Sweet Potato, Apple & Gardenia Seeds Kinton" recipe.

Vegan Japanese Dessert: Sweet Potato, Apple & Gardenia Seeds Kinton Recipe
by Robert-Gilles Martineau

Vegan Japanese Dessert: Sweet Potato, Apple & Gardenia Seeds Kinton

An Easy Japanese-style vegan dessert!

Rating: 4.4/5
Avg. 4.4/5 4 votes
Prep time: Japan Japanese
Cook time: Servings: 1

Ingredients

  • Apple: 1 large
  • Sweet Potato/Satsuma Imo: 1 medium
  • Lemon juice: 1/4
  • Sugar: 1 tablespoon
  • Gardenia seed/Kuchinashi no Mi: 1

Directions

  1. Peel the sweet potato, cut in four legthwise and across again every 2 cm. Leave aside in clear cold water.
  2. Peel the apple, cut into 8 wedges and slice again every 5 mm. Drop in a stainless pot. Add lemon and sugar. Cover with lid and simmer on a low fire until softened.
  3. Cut the kuchinashi no mi/Gardenia seed in two and insert it in a small cooking bag (gauze as for bouquet garni).
  4. In a different pan, drop the sweet potato with ebnough water to boil them. Add the kuchunashi no mi/gardenia seed. Boil until the sweet potato is soft enough to be easily skewered with a bamboo/wooden toothpick.
  5. Throw the water of the sweet potato out. Keep cooking the sweet potato to let their water evaporate.
  6. Add １/３ of the apple to the sweet potato and mix well.
  7. Serve the sweet potato topped with the cooked apple.
  8. NOTES:
  9. Roast some some walnuts and top the dessert with them!