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Kaki (persimmon) Yokan Recipe

Kaki (Persimmon) Yokan Recipe
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Cooking Time : 15 minutes
Serving : 10
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Prepare the ingredients before making Kaki (Persimmon) Yokan in your home. Then, follow these steps below to serve Kaki (Persimmon) Yokan for your family or friends.

Ingredients: Kaki (Persimmon) Yokan

  • Ingredients
  • 2 1/2 grams kanten
  • 300 grams koshi-an
  • 3 very ripe persimmons
  • 4 tbsp brown rice syrup
  • 100 ml water
  • 300 grams sugar
  • Equipment
  • 1 nonstick pot or pan
  • 1 a small mold or flat container
  • 1 funnel (optional)
  • 1 toothpick or skewer

How to Make Kaki (Persimmon) Yokan

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Kaki (Persimmon) Yokan in your home by yourself.

    Step 1
  • Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!
  • Step 2
  • Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat.
  • Step 3
  • Add sugar to dissolve.
  • Step 4
  • 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.
  • Step 5
  • Turn off heat and add persimmon pulp. Stir well to combine.
  • Step 6
  • Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel.
  • Step 7
  • Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it.
  • Step 8
  • You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!
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