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栗子羊羹

栗子羊羹

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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.

材料

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

做法

  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.

Ingredients20160119 26781 1qjvetq

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