Chestnut and Sweet Potato Yokan.
Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chestnut and sweet potato yokan. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chestnut and Sweet Potato Yokan is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It's simple, it's fast, it tastes yummy. Chestnut and Sweet Potato Yokan is something that I've loved my whole life. They're nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook chestnut and sweet potato yokan using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chestnut and Sweet Potato Yokan:
- {Get of Sweet potato, peeled.
- {Make ready of Sugar.
- {Get of Salt.
- {Take of Sweetened chestnuts, shelled (See recipe below. Store bought is fine).
- {Make ready of ☆ Kanten powder.
- {Get of ☆ Milk.
- {Take of ☆ Syrup from the sweetened chestnuts.
- {Make ready of Sweetened chestnuts.
- {Take of Chestnuts, shelled and skinned.
- {Prepare of Water.
- {Get of Sugar.
- {Get of Salt.
- {Make ready 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's going to wrap this up with this special food chestnut and sweet potato yokan recipe. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!