How to Prepare Award-winning Chestnut and Sweet Potato Yokan

Chestnut and Sweet Potato Yokan.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, chestnut and sweet potato yokan. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chestnut and Sweet Potato Yokan is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It's easy, it is fast, it tastes delicious. Chestnut and Sweet Potato Yokan is something which I've loved my whole life. They are nice and they look fantastic.

To begin with this particular 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 cook it.

The ingredients needed to make Chestnut and Sweet Potato Yokan:

1. {Prepare of Sweet potato, peeled.
2. {Prepare of Sugar.
3. {Make ready of Salt.
4. {Prepare of Sweetened chestnuts, shelled (See recipe below. Store bought is fine).
5. {Make ready of ☆ Kanten powder.
6. {Take of ☆ Milk.
7. {Get of ☆ Syrup from the sweetened chestnuts.
8. {Make ready of Sweetened chestnuts.
9. {Prepare of Chestnuts, shelled and skinned.
10. {Prepare of Water.
11. {Take of Sugar.
12. {Take of Salt.
13. {Prepare of 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..

So that is going to wrap it up for this exceptional food chestnut and sweet potato yokan recipe. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food in 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!