Kaki (Persimmon) Yokan
Ichimiyo @cook_2832599
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!
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!
Cooking Instructions
- 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!
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