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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 Plus Conserve Money In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The cooking area is a good place to begin saving energy by going more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to work less frequently, will also save electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is something we can all perform, without difficulty. A lot of it truly is basically utilizing common sense.

We hope you got benefit from reading it, now let’s go back to chestnut and sweet potato yokan recipe. You can cook chestnut and sweet potato yokan using 13 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Chestnut and Sweet Potato Yokan:

1. Prepare 400 grams Sweet potato, peeled
2. Prepare 20 grams Sugar
3. Take 1 pinch Salt
4. Prepare 80 grams Sweetened chestnuts, shelled (See recipe below. Store bought is fine)
5. Use 2 grams ☆ Kanten powder
6. Use 100 ml ☆ Milk
7. You need 50 ml ☆ Syrup from the sweetened chestnuts
8. Prepare Sweetened chestnuts
9. Take 80 grams Chestnuts, shelled and skinned
10. Use 120 ml Water
11. Use 40 grams Sugar
12. Provide 1 pinch Salt
13. You need 1 tsp Mirin

Instructions to make Chestnut and Sweet Potato Yokan:

1. Peel the sweet potatoes, slice into 1-1.5 cm half moons, then soak in water for about 10 minutes.
2. 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.
3. 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!
4. Roughly chop chestnuts into 5 mm cubes.
5. 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.
6. Add sugar and salt and mix well until they have dissolved. Remove from heat, add puréed sweet potato, then knead together.
7. 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.
8. 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.
9. To make the sweet chestnuts: Soak shelled and skinned chestnuts in water. Put in a sauce pan, add water, sugar, and salt, then heat.
10. 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.
11. 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.
12. 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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