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Before you jump to Kaki (Persimmon) Yokan recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.
For the most part, people have been taught to believe that “comfort” foods are terrible for the body and should be avoided. Sometimes, if your comfort food is a sugary food or another junk food, this holds true. At times, comfort foods can be perfectly nourishing and good for us to consume. There are some foods that basically can boost your moods when you consume them. If you feel a little bit down and you need a happiness pick me up, try a few of these.
Eggs, would you believe, are terrific for helping you fight depression. Just make sure that you don’t get rid of the egg yolk. The egg yolk is the most crucial part of the egg in terms of helping raise your mood. Eggs, the egg yolk in particular, are high in B vitamins. These B vitamins are fantastic for helping to raise your mood. This is because the B vitamins increase the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Eat an egg and feel a lot better!
So you see, you don’t need to stuff your face with junk food when you want to feel better! Try a few of these suggestions instead.
We hope you got benefit from reading it, now let’s go back to kaki (persimmon) yokan recipe. You can cook kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Kaki (Persimmon) Yokan:
- Provide Ingredients
- Get 2 1/2 grams kanten
- Use 300 grams koshi-an
- Prepare 3 very ripe persimmons
- You need 4 tbsp brown rice syrup
- Get 100 ml water
- Take 300 grams sugar
- Use Equipment
- Take 1 nonstick pot or pan
- Use 1 a small mold or flat container
- Provide 1 funnel (optional)
- Use 1 toothpick or skewer
Steps to make Kaki (Persimmon) Yokan:
- Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!
- Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat.
- Add sugar to dissolve.
- Add koshi-an and brown rice syrup. Simmer on high. Continue to stir until the sauce thickens and you can see the bottom of the pan between stirring.
- Turn off heat and add persimmon pulp. Stir well to combine.
- Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel.
- Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it.
- You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!
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