Kaki (Persimmon) Yokan Recipe

Name: Kaki (Persimmon) Yokan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

344

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 grams kanten, 300 grams koshi-an, 3 very ripe persimmons, 4 tbsp brown rice syrup, and more.

Yes, Kaki (Persimmon) Yokan falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kaki (Persimmon) Yokan

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