Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kaki (persimmon) yokan. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kaki (Persimmon) Yokan is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Kaki (Persimmon) Yokan is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you can achieve 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
- Prepare 100 ml water
- Make ready 300 grams sugar
- Get Equipment
- Get 1 nonstick pot or pan
- Get 1 a small mold or flat container
- Make ready 1 funnel (optional)
- Prepare 1 toothpick or skewer
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!
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