Japanese Kuri Youkan Chestnut Jelly Cake

How To Prepare

1. Add 470ml water and the kanten powder to a saucepan and stir over a medium heat. Once the kanten powder has dissolved reduce the heat and continue to cook for 5 minutes.
2. Add the sugar to the saucepan. Stir until well dissolved. Next, add the chopped chestnuts and azuki paste and stir thoroughly with a whisk.
3. Pour the mixture into a freezeable container and leave to cool down.
4. Once cooled, put the mixture in the fridge for at least 2 hours to harden and set the jelly cake.
5. Finally, remove from the fridge and cut the yokan into shapes according to your preference.