Kaki (Persimmon) Yokan

• 2 1/2 grams kanten
• 300 grams koshi-an
• 3 very ripe persimmons
• 4 tbsp brown rice syrup
• 100 ml water
• 300 grams sugar
• 1 nonstick pot or pan
• 1 a small mold or flat container
• 1 funnel (optional)
• 1 toothpick or skewer

1. Remove tops of persimmons and scoop out the pulp into a bowl.
2. It should be messy!
3. Heat water to a boil and add kanten.
4. Stir frequently for 2 mins and reduce heat.
5. Add sugar to dissolve.
6. Add koshi-an and brown rice syrup.
7. Simmer on high.
8. Continue to stir until the sauce thickens and you can see the bottom of the pan between stirring.
9. Turn off heat and add persimmon pulp.
10. Stir well to combine.
11. Pour into a flat mold, more than 1" deep.
12. I used a very small bread pan and a funnel.
13. Pop any bubbles on the surface with a toothpick.
14. Let cool at room temperature for 2 hours without touching it.
15. You can put it in the fridge until it is completely firm.
16. Slice and serve a portion with green tea!

kanten, koshian, very, brown rice syrup, water, sugar, nonstick, mold, funnel, skewer

Taken from cookpad.com/us/recipes/355663-kaki-persimmon-yokan (may not work)