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Before you jump to Chestnut and Sweet Potato Yokan recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some adjustments. Each and every family must start creating changes that are environmentally friendly and they should do this soon. Here are a few tips that can help you save energy, primarily by making your kitchen more green.
A lot of electricity is definitely consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.
As you can see, there are plenty of little elements that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably easy to live green, after all. It's related to being practical, most of the time.
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 need 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Chestnut and Sweet Potato Yokan:
- You need 400 grams of Sweet potato, peeled.
- Use 20 grams of Sugar.
- Get 1 pinch of Salt.
- Provide 80 grams of Sweetened chestnuts, shelled (See recipe below. Store bought is fine).
- Get 2 grams of ☆ Kanten powder.
- Prepare 100 ml of ☆ Milk.
- Prepare 50 ml of ☆ Syrup from the sweetened chestnuts.
- You need of Sweetened chestnuts.
- You need 80 grams of Chestnuts, shelled and skinned.
- Prepare 120 ml of Water.
- Use 40 grams of Sugar.
- Use 1 pinch of Salt.
- Provide 1 tsp of Mirin.
Steps to make Chestnut and Sweet Potato Yokan:
- Peel the sweet potatoes, slice into 1-1.5 cm half moons, then soak in water for about 10 minutes..
- 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..
- 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!.
- Roughly chop chestnuts into 5 mm cubes..
- 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..
- Add sugar and salt and mix well until they have dissolved. Remove from heat, add puréed sweet potato, then knead together..
- 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..
- 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..
- To make the sweet chestnuts: Soak shelled and skinned chestnuts in water. Put in a sauce pan, add water, sugar, and salt, then heat..
- 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..
- 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..
- 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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