Chestnut and Sweet Potato Yokan
Chestnut and Sweet Potato Yokan

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chestnut and sweet potato yokan. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chestnuts and sweet potatoes – the bounties of autumn! I had a craving for sweet potato yokan, but wanted something different, so I added sweetened chestnuts and the result was amazing. Once the sweet potato cools down, it's hard to strain, so keep the potatoes warm under the plastic wrap, taking out only as much as you can.

Chestnut and Sweet Potato Yokan is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Chestnut and Sweet Potato Yokan is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have 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:
  1. Make ready 400 grams Sweet potato, peeled
  2. Prepare 20 grams Sugar
  3. Make ready 1 pinch Salt
  4. Prepare 80 grams Sweetened chestnuts, shelled (See recipe below. Store bought is fine)
  5. Make ready 2 grams ☆ Kanten powder
  6. Get 100 ml ☆ Milk
  7. Get 50 ml ☆ Syrup from the sweetened chestnuts
  8. Take Sweetened chestnuts
  9. Make ready 80 grams Chestnuts, shelled and skinned
  10. Make ready 120 ml Water
  11. Take 40 grams Sugar
  12. Prepare 1 pinch Salt
  13. Prepare 1 tsp Mirin

There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on. Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). Imo-yokan is a popular souvenir from Tokyo.

Instructions to make Chestnut and Sweet Potato Yokan:
  1. Peel the sweet potatoes, slice into 1-1.5 cm half moons, then soak in water for about 10 minutes.
  2. 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.
  3. 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!
  4. Roughly chop chestnuts into 5 mm cubes.
  5. 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.
  6. Add sugar and salt and mix well until they have dissolved. Remove from heat, add puréed sweet potato, then knead together.
  7. 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.
  8. 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.
  9. To make the sweet chestnuts: Soak shelled and skinned chestnuts in water. Put in a sauce pan, add water, sugar, and salt, then heat.
  10. 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.
  11. 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.
  12. They also turn out great pressed in a rose-shaped silicon mold! If you have silicon molds, give it a try.

It is a yokan made using sweet potato. When neri-yokan was an expensive treat to afford, steamed sweet potato was mixed with sugar and cooled in a square container for a yokan-like texture. Chestnut-yokan is also widely eaten in Japan as well. Another interesting thing to try is the seasonal yokan which changes each month. For example, in March during the cherry blossom season, you can try sakura flavoured yokan!

So that’s going to wrap it up with this exceptional food chestnut and sweet potato yokan recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!