Steamed Yokan with Sweet Chestnuts

Yokan is one of the most traditional Japanese sweets. It looks like a bar of jelly and is made mainly with azuki beans, sugar, and agar. This recipe adds sweetened chestnuts to steamed yokan for a touch of luxury!

Steamed Yokan with Sweet Chestnuts
Photographed by Shin Ebisu


Recipe by
Setsuko Sugimoto

Average

Beans & Tofu

Desserts

950kcal

70minutes

Calorie count is for full recipe.
Excludes time needed to chill the sweets.

Ingredients (Makes enough for a 11 x 13.5 x 3.5 cm mold)

  • 200 g sweet azuki bean paste (smooth; store-bought)
  • 8 chestnuts simmered in syrup (store-bought)
  • 1 1/3 tbsp kuzuko arrowroot powder
    Note

    *If unavailable, use potato starch.

  • 40 g sugar
  • 20 g low-gluten flour
  • A pinch of salt
  • Water

Directions

1

In a bowl, mix the kuzuko with 2 tbsp of water. Smooth out any lumps with your fingers. Add 90 ml of water, the sugar, the flour, and a pinch of salt to the bowl. Whisk until smooth and then strain.

2

Add the smooth azuki bean paste to a separate bowl and gradually add in the above mixture, combining thoroughly.

3

Place the simmered chestnuts on a paper towel to drain. Cut in half.

4

Line the mold with parchment paper. Lay out the chestnuts and pour the azuki mixture evenly over them.

Advice

Japanese desserts often make use of a stainless steel mold with a removable inner tray. However, a simple aluminum lunch box will work just as well.

5

Cover with plastic wrap and steam in a preheated steamer for 50 minutes. Set aside to cool and then cut into easy-to-eat pieces.