Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, kaki (persimmon) yokan. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kaki (Persimmon) Yokan is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Kaki (Persimmon) Yokan is something that I have loved my entire life. They are nice and they look wonderful.
I fell in love with kaki during my precious time in the Japanese countryside. For every October, these magical golden orbs came into my life, freshly picked from my. For example, this Kaki yokan (persimmon-flavored kanten jelly cake) could end up being too watery if raw persimmons are used. In great contrast to the native American persimmon, Diospyros virginiana L., which has never advanced beyond the status of a minor fruit, an oriental.
To get started with this recipe, we must first prepare a few components. You can have kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kaki (Persimmon) Yokan:
- Prepare Ingredients
- Make ready 2 1/2 grams kanten
- Make ready 300 grams koshi-an
- Take 3 very ripe persimmons
- Get 4 tbsp brown rice syrup
- Make ready 100 ml water
- Make ready 300 grams sugar
- Make ready Equipment
- Get 1 nonstick pot or pan
- Take 1 a small mold or flat container
- Prepare 1 funnel (optional)
- Make ready 1 toothpick or skewer
Además de ser exquisita, es conocida como la fruta. Persimmon, sometimes called Oriental Persimmon or Japanese Persimmon is a native of possibly China, and it comes from the Ebony Family, Ebenaceae. Its scientific name of Diospyros kaki tells us. The persimmon /pərˈsɪmən/ (sometimes spelled persimon) is the edible fruit of a number of species of trees in the genus Diospyros.
Steps 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!
Its scientific name of Diospyros kaki tells us. The persimmon /pərˈsɪmən/ (sometimes spelled persimon) is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the Asian or Japanese persimmon, Diospyros kaki. FAMILY: Ebenaceae SCIENTIFIC NAME: Diospyros kaki ORIGIN: Asia. It is sometimes grown as a home garden.
So that’s going to wrap it up with this exceptional food kaki (persimmon) yokan recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
