Chestnut and Sweet Potato Yokan.
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, chestnut and sweet potato yokan. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Chestnut and Sweet Potato Yokan is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It's easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chestnut and Sweet Potato Yokan is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chestnut and sweet potato yokan using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Chestnut and Sweet Potato Yokan:
- {Prepare 400 grams of Sweet potato, peeled.
- {Prepare 20 grams of Sugar.
- {Take 1 pinch of Salt.
- {Get 80 grams of Sweetened chestnuts, shelled (See recipe below. Store bought is fine).
- {Get 2 grams of ☆ Kanten powder.
- {Prepare 100 ml of ☆ Milk.
- {Take 50 ml of ☆ Syrup from the sweetened chestnuts.
- {Get of Sweetened chestnuts.
- {Make ready 80 grams of Chestnuts, shelled and skinned.
- {Take 120 ml of Water.
- {Get 40 grams of Sugar.
- {Take 1 pinch of Salt.
- {Make ready 1 tsp of Mirin.
Instructions to make Chestnut and Sweet Potato Yokan:
- Peel the sweet potatoes, slice into 1-1.5 cm half moons, then soak in water for about 10 minutes..
- 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..
- 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!.
- Roughly chop chestnuts into 5 mm cubes..
- 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..
- Add sugar and salt and mix well until they have dissolved. Remove from heat, add puréed sweet potato, then knead together..
- 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..
- 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..
- To make the sweet chestnuts: Soak shelled and skinned chestnuts in water. Put in a sauce pan, add water, sugar, and salt, then heat..
- 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..
- 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..
- They also turn out great pressed in a rose-shaped silicon mold! If you have silicon molds, give it a try..
So that is going to wrap this up with this exceptional food chestnut and sweet potato yokan recipe. Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!