Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kaki (persimmon) yokan. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Kaki (Persimmon) Yokan is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Kaki (Persimmon) Yokan is something that I’ve loved my whole life.
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!
To begin with this particular recipe, we have to prepare a few components. 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:
- Take Ingredients
- Get 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
- Prepare 300 grams sugar
- Make ready Equipment
- Get 1 nonstick pot or pan
- Prepare 1 a small mold or flat container
- Get 1 funnel (optional)
- Make ready 1 toothpick or skewer
See recipes for Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ too. 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)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright.
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!
Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright. Persimmon (柿, kaki) is a fruit Japanese people enjoy eating mainly in autumn. There are two kinds of persimmons: one is sweet, and the other is sour, which is usually used to make dried persimmons. Apples (りんご) Kaki no aki 柿の秋 autumn of the persimmon Kaki momiji 柿紅葉 tinged leaves of the persimmon The thick leaves of the persimmon show a special coloring in autumn, children like to pick them up and keep them until they wither..
So that’s going to wrap it up for this exceptional food kaki (persimmon) yokan recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
