Kaki (Persimmon) Yokan

Name: Kaki (Persimmon) Yokan
Total time: 900 s
Yield: 10 servings
Cuisine: American
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; 1 nonstick pot or pan; 1 a small mold or flat container; 1 funnel (optional); 1 toothpick or skewer

Ichimiyo @cook_2832599

Sacramento, California

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!

Ichimiyo @cook_2832599

Sacramento, California

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!

Saved

Ingredients

15 mins

10 servings

Ingredients
2 1/2 gramskanten
300 gramskoshi-an
3very ripe persimmons
4 tbspbrown rice syrup
100 mlwater
300 gramssugar
Equipment
1nonstick pot or pan
1a small mold or flat container
1funnel (optional)
1toothpick or skewer

Saved

Steps

15 mins

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!