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Chestnut And Sweet Potato Yokan Recipe

Chestnut and Sweet Potato Yokan Recipe
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Prepare the ingredients before making Chestnut and Sweet Potato Yokan in your home. Then, follow these steps below to serve Chestnut and Sweet Potato Yokan for your family or friends.

Ingredients: Chestnut and Sweet Potato Yokan

  • 400 grams Sweet potato, peeled
  • 20 grams Sugar
  • 1 pinch Salt
  • 80 grams Sweetened chestnuts, shelled (See recipe below. Store bought is fine)
  • 2 grams ☆ Kanten powder
  • 100 ml ☆ Milk
  • 50 ml ☆ Syrup from the sweetened chestnuts
  • Sweetened chestnuts
  • 80 grams Chestnuts, shelled and skinned
  • 120 ml Water
  • 40 grams Sugar
  • 1 pinch Salt
  • 1 tsp Mirin

How to Make Chestnut and Sweet Potato Yokan

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Chestnut and Sweet Potato Yokan in your home by yourself.

    Step 1
  • Peel the sweet potatoes, slice into 1-1.5 cm half moons, then soak in water for about 10 minutes.
  • Step 2
  • Drain the sweet potatoes (they can be wet), put in a heat-resistant dish, cover loosely in plastic wrap, then microwave for 6-7 minutes at 600W.
  • Step 3
  • The sweet potatoes are done when a skewer pierced into the center comes out clean. Pass the sweet potatoes through a sieve to purée. This step is tedious, but essential to the taste of this dish, so persevere!
  • Step 4
  • Roughly chop chestnuts into 5 mm cubes.
  • Step 5
  • Heat milk, the syrup from the chestnuts, and kanten in a pan, bring to a boil, then reduce the heat and simmer for about 2 minutes while stirring. Dissolve the kanten powder while simmering.
  • Step 6
  • Add sugar and salt and mix well until they have dissolved. Remove from heat, add puréed sweet potato, then knead together.
  • Step 7
  • Fold in the chopped chestnuts, fill a mold with the mixture, wrap in plastic wrap, then press with a flat object, as if you were making pressed sushi.
  • Step 8
  • When it cools down, chill it in the refrigerator. After 2 or 3 hours, after it is well-chilled and set, remove from the mold, cut into desired sizes, then serve.
  • Step 9
  • To make the sweet chestnuts: Soak shelled and skinned chestnuts in water. Put in a sauce pan, add water, sugar, and salt, then heat.
  • Step 10
  • Bring to a boil, cover and simmer for 15 minutes on low heat. Add mirin and simmer for 5 more minutes (without a lid) and allow to cool in the pan.
  • Step 11
  • I used a 4.5 cm by 34 cm half moon mold. For molds without removable bottoms, I recommend lining the mold with plastic wrap.
  • Step 12
  • They also turn out great pressed in a rose-shaped silicon mold! If you have silicon molds, give it a try.
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