Meiya Wender
tea@sfzc.org

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Walnut-Fig Yokan

Ingredients:
Water 2 1/2 cups (625 ml)
Kanten - (powdered) 2 packages (4 gm each)
            (If powdered kanten is not available, use 16g of flakes or bar type (usually 1 pkg.)
An: Shiro or Azuki koshian (sweet bean paste) 450 g (1 lb)
Sugar 2 cups
Salt ½ tsp
Dried Figs (preferably white) 125 gm (4 1/2 oz) (about 13 small figs)
Rum 75 ml (5 T)
Walnuts 75 gm (2 ½ oz)
2 long nagashikan (molds) holding 2 1/4cups/532ml each or 25 individual molds (45 ml / 3T)

Preparation:
Chop, then simmer figs in rum until rum is absorbed and figs are soft. (It may be necessary to add a little bit of water.)
Toast walnuts (7 minutes at 350° F / 176 C); then chop
Add kanten to cold water; cook, stirring until dissolved.
Add an (sweet bean paste), sugar and salt.
Continue cooking until desired consistency - thick, but pourable.
Add figs and walnuts (amounts may be adjusted to taste).
Pour into molds and let cool at room temperature.

One recipe makes approximately 25 sweets using the individual 45ml molds. If using the long molds the pieces can be cut smaller yielding 30-36 sweets.

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