Traditionally, yokan is made with red beans as the main ingredient, but other flavors have been developed in Japan in addition to the traditional yokan. For example, there are different flavors such as chestnut, sweet potato, persimmon, and matcha, which taste different, but they all share a common The feature of the food, that is, the face value is high. For a face value controller and dessert controller, it’s truly irresistible to be faced with this kind of food!
Traditionally, agar is used to solidify the yokan, but I find that using gilting instead gives a better texture and makes for a dense, soft yokan. Yummy. In fact, jaggery is one of the most frequent refreshments in my house because it’s easy to make and delicious, and it’s also perfect for snacking. I don’t know if you guys love this dish as much as I do. If you love to eat, then don’t miss this post because I’ll be sharing a recipe for a two-colour jelly that is both Delicious, the key is simple and zero failure, so you’ll never have to buy them again after you learn how to make them.
|300g (weight peeled and seeded)|
How to make yokan – an afternoon tea time after winter
1, peel the pumpkin and remove the seeds, cut it into fine dice, the smaller the better, so as to shorten the steaming time, then put the diced pumpkin in a bowl and send it to the steamer to steam.
2: The steamed pumpkin is crushed with a spoon and then strained through a mesh strainer to give the finished product a creamier texture. If you have a wall breaker or a food processor, you can also just use the machine to make a paste, and if you use the machine, there is no need to strain! up. Next, pour 30 grams of powdered sugar into the pumpkin batter and mix well until ready to use!
3, then cut the gilts into pieces and put them in two bowls, one bowl with 10 grams of gilts and the other bowl with 5 grams of gilts, then soften them with cold water.
4: Soak the softened Gillette slices, pour off the water in the bowl, and then melt it into liquid over hot water
5, Once melted into a liquid, pour 10g of the liquid custard into the pumpkin paste bowl, quickly mix well, the remaining 5g of liquid custard and 10g of powdered sugar, together with the remaining 5g of powdered sugar, into the milk bowl, quickly mix well.
6, prepare a rectangular mould, mine is 20cm long, 5.5cm wide and 6.2cm high, for this recipe The amount is just enough to make a whole batch. Put half of the pumpkin batter into the freezer and chill for 10 minutes. around. Since we’re doing a two-color, we have to take it to the freezer to freeze it extremely fast at first, otherwise the rest of the liquid, it’s going to be because of the cold air. And slowly solidify, after all, it’s spring and the temperature inside is still quite cold.
7, wait until the pumpkin batter has solidified and then remove it, pour all the milk into it, continue to send it to the freezer, freeze for 10 minutes, after 10 minutes remove it again, pour the rest of the pumpkin batter into the freezer, send it to the refrigerator, refrigerate for about 5 hours.
8, after solidification, cut into pieces and enjoy. It can be said that the most delicious practice of pumpkin, made this small dessert, really the entrance is melting, lips and teeth, the more you eat the more you like. After a busy day of work, home from work, to a piece of this jelly, instant energy full of no, like to eat jelly friends, sure! Gotta try this recipe, it’s really good!
1, if the weather is colder and your gilted liquid is poured into the pumpkin paste and not yet mixed well enough to solidify, you can heat the pumpkin paste bowl across the hot water.
2, Galentine tablets can be substituted with Galentine powder, the same amount of exchange on it.