Recipe: Tasty Chestnut and Sweet Potato Yokan

Chestnut and Sweet Potato Yokan.

Chestnut and Sweet Potato Yokan highly diverse and have mind sense that unique. Few types of Chestnut and Sweet Potato Yokan recipes are also enough simple to process and do not pick up lengthy. Though not everyone likes Chestnut and Sweet Potato Yokan food, currently several people are got attached and like the various Chestnut and Sweet Potato Yokan foods available. This could be seen than the number of restaurants that supply Chestnut and Sweet Potato Yokan as one of the serving. You can cook Chestnut and Sweet Potato Yokan using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chestnut and Sweet Potato Yokan

1. You need 400 grams of Sweet potato, peeled.
2. It's 20 grams of Sugar.
3. You need 1 pinch of Salt.
4. You need 80 grams of Sweetened chestnuts, shelled (See recipe below. Store bought is fine).
5. You need 2 grams of ☆ Kanten powder.
6. Prepare 100 ml of ☆ Milk.
7. Prepare 50 ml of ☆ Syrup from the sweetened chestnuts.
8. You need of Sweetened chestnuts.
9. You need 80 grams of Chestnuts, shelled and skinned.
10. It's 120 ml of Water.
11. Prepare 40 grams of Sugar.
12. Prepare 1 pinch of Salt.
13. Prepare 1 tsp of Mirin.

Chestnut and Sweet Potato Yokan step by step

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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