Step By Step Prepare Appetizing Kaki (Persimmon) Yokan

Kaki (Persimmon) Yokan. Kaki (Persimmon) Yokan I like to make delicious Japanese sweets for tea ceremony! This one originally called for shiro an but I like koshi an better. Try it for a delicious fall flavor!

Persimmons are the edible fruit they are sweet, and slightly tangy with a soft to occasionally fibrous texture. I remember when I was a little girl in Japan, I climbed up to a persimmon's tree and grab some fruits and they are so fresh, sweet and delicious. I like to make delicious Japanese sweets for tea ceremony! You can cook Kaki (Persimmon) Yokan using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kaki (Persimmon) Yokan

1. You need of Ingredients.
2. You need 2 1/2 grams of kanten.
3. It's 300 grams of koshi-an.
4. It's 3 of very ripe persimmons.
5. You need 4 tbsp of brown rice syrup.
6. Prepare 100 ml of water.
7. You need 300 grams of sugar.
8. You need of Equipment.
9. You need 1 of nonstick pot or pan.
10. You need 1 of a small mold or flat container.
11. It's 1 of funnel (optional).
12. Prepare 1 of toothpick or skewer.

This one originally called for shiro an but I like koshi an better. Try it for a delicious fall flavor! Kaki is a traditional Japanese autumn fruits, currently getting popular in California, as well. Kaki and Beets combination creates sweet, earthy flavor, and contributes to women's beauty and health.

Kaki (Persimmon) Yokan step by step

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

Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright. This one originally called for shiro an but I like koshi an better.. For example, this Kaki yokan (persimmon-flavored kanten jelly cake) could end up being too watery if raw persimmons are used. ando_junko.