Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, kaki (persimmon) yokan. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Kaki (Persimmon) Yokan. I like to make delicious Japanese sweets for tea ceremony! This one originally called for shiro an but I like koshi an better. Try it for a delicious fall flavor!
Kaki (Persimmon) Yokan is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Kaki (Persimmon) Yokan is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kaki (Persimmon) Yokan:
- Get Ingredients
- Prepare 2 1/2 grams kanten
- Prepare 300 grams koshi-an
- Make ready 3 very ripe persimmons
- Take 4 tbsp brown rice syrup
- Make ready 100 ml water
- Make ready 300 grams sugar
- Get Equipment
- Take 1 nonstick pot or pan
- Prepare 1 a small mold or flat container
- Prepare 1 funnel (optional)
- Prepare 1 toothpick or skewer
See recipes for Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ too. Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste).
Instructions to make Kaki (Persimmon) Yokan:
- Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!
- Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat.
- Add sugar to dissolve.
- Add koshi-an and brown rice syrup. Simmer on high. Continue to stir until the sauce thickens and you can see the bottom of the pan between stirring.
- Turn off heat and add persimmon pulp. Stir well to combine.
- Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel.
- Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it.
- You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!
Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). In other variations of yokan, the red beans are substituted with a white kidney bean paste. Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)?
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