Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kaki (persimmon) yokan. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Remove tops of persimmons and scoop out the pulp into a bowl. Heat water to a boil and add kanten. Persimmon (Kaki) Yokan Posted in Uncategorized by kimikos Persimmons are the edible fruit they are sweet, and slightly tangy with a soft to occasionally fibrous texture. I remember when I was a little girl in Japan, I climbed up to a persimmon's tree and grab some fruits and they are so fresh, sweet and delicious.
Kaki (Persimmon) Yokan is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Kaki (Persimmon) Yokan is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kaki (Persimmon) Yokan:
- Make ready Ingredients
- Make ready 2 1/2 grams kanten
- Get 300 grams koshi-an
- Make ready 3 very ripe persimmons
- Get 4 tbsp brown rice syrup
- Make ready 100 ml water
- Get 300 grams sugar
- Take Equipment
- Prepare 1 nonstick pot or pan
- Take 1 a small mold or flat container
- Make ready 1 funnel (optional)
- Make ready 1 toothpick or skewer
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. Persimmons (柿) 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.
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!
Persimmons (柿) 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. The sweet one can be eaten fresh and can also used as an ingredient for making desserts like jelly, Yokan, and more. kaki wakaba 柿若葉 young leaves of the persimmon Among all the wakaba, the young leaves, the ones of the persimmon tree are especially bright and delightful. They are known as Japanese Persimmon in English. The Kaki is native to Japan.
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