Pumpkin Yokan

Name: Pumpkin Yokan
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 330g pumpkin; 15g Sugar; 40g White jelly

by Personality is better than beauty I

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Pumpkin yokan is very dense and has a delicate taste. Every time you make this, friends and family can quickly solve it. And it's not troublesome to make, just steam it and stir it! Cool, sweet, melts in the mouth, and a sense of happiness!

Pumpkin contains vitamin A, trace elements and pectin. Pectin can delay the absorption of sugar and lipids in the intestinal tract, which is conducive to weight loss. Eating pumpkin can also prevent high blood pressure and liver disease, and help prevent diabetes. Many dears who don't like pumpkins, try this pumpkin yokan and will fall in love with pumpkins!

The golden surface, soft and smooth taste, exudes the scent of pumpkin. Pumpkin yokan is naturally sweet, refreshing and not greasy, and is definitely popular with the elderly and children. It's especially suitable for this weather, so let's try it out!

Ingredients

330g Pumpkin
15g Sugar
40g White Jelly

Pumpkin Yokan

1. The pumpkin is washed, peeled, sliced, and the net weight after sliced is 300 grams

2. Put the cut pumpkin into the Wanmu lifting hot pot, and put cold water into the pot

3. Cover the lid and steam for about ten minutes after the water is boiled until the pumpkin is soft and rotten.

4. Add 100 grams of water and 15 grams of white sugar to the steamed pumpkin. You can directly use a spoon to crush it into a puree, or use a wall breaker or a juicer to make pumpkin puree.

5. Pour 40 grams of white jelly into the pot (in addition to white jelly, gelatin powder, agar, etc. can also be used, these are very cheap, a few yuan per bag)

6. Bring to a boil and turn to low heat, cook until the white jelly is completely melted

7. Pour the solidified pumpkin soup into a container, plates, bowls and cups are fine!

8. Put it in the refrigerator for more than an hour until it is completely set. I like to prepare it at night and put it in the refrigerator overnight. After taking it out, demould, cut into pieces and eat with tea, milk tea, and beverages. It is especially delicious.

Tips:
1. You can use honey or no sugar, because pumpkin itself has a sweet taste.
2. The yokan can be kept in a refrigerator and sealed for 3 days.
3. Can not be replaced by gelatin tablets, their solidification and melting temperatures are different.
4. The white jelly is melted above 85 degrees and must be boiled. Solidified above 40 degrees, ready to enter the mold immediately
5. Choose an older pumpkin for a more delicate taste
6. The amount of sugar can be changed according to personal taste
7. If you require a delicate taste, you can sift the pumpkin paste all over the sieve