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Chestnut and Sweet Potato Yokan
Chestnut and Sweet Potato Yokan

Before you jump to Chestnut and Sweet Potato Yokan recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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All in all, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chestnut and sweet potato yokan recipe. To make chestnut and sweet potato yokan you only need 13 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Chestnut and Sweet Potato Yokan:
  1. Use 400 grams Sweet potato, peeled
  2. Take 20 grams Sugar
  3. Take 1 pinch Salt
  4. Prepare 80 grams Sweetened chestnuts, shelled (See recipe below. Store bought is fine)
  5. Provide 2 grams ☆ Kanten powder
  6. Use 100 ml ☆ Milk
  7. Use 50 ml ☆ Syrup from the sweetened chestnuts
  8. Use Sweetened chestnuts
  9. Get 80 grams Chestnuts, shelled and skinned
  10. You need 120 ml Water
  11. Use 40 grams Sugar
  12. Get 1 pinch Salt
  13. Get 1 tsp Mirin
Steps 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.

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