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A delectable, autumn chestnut jelly cake. As traditional as Japanese desserts come, this sweet treat combines syrup preserved chestnuts and azuki paste to produce a delicious jelly cake to please the senses. These are best enjoyed after dinner with a cup of hot tea.


kuri kanroni chestnuts in syrup, chopped
50g azuki paste
10g kanten powdered agar
200g sugar
470ml water


  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.

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