Yokan (羊羹)
Japan
Traditional Japanese yokan dessert adapted to a chocolate flavor and served as delicate hearts. An ideal sweet gift for Valentine's Day.
Ingredients
- 2 tablespoon cocoa powder
- 3 tablespoon sugar
- 15 gram butter
- 1 teaspoon instant coffee
- 2 tablespoon hot water
- 100 milliliter milk
- 5 tablespoon flour
- to taste cocoa powder for dusting
Steps
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In a bowl, combine cocoa powder and sugar, mix well. Dissolve instant coffee in hot water.
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In a saucepan over low heat, melt the butter, then turn off the heat. Add the cocoa‑powder and sugar mixture, stir. Pour in the dissolved coffee, return the saucepan to the heat and bring the mixture to a homogeneous state, then turn off the heat.
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Pour the milk into the chocolate mixture and stir thoroughly. In a separate bowl, place the flour. Add the chocolate mixture to the flour bowl in portions (three additions), constantly stirring with a spatula. Pass the resulting mass through a sieve, breaking up any lumps.
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Line a heat‑proof square pan (14 cm side) with a damp cellophane film. Pour the chocolate‑flour mixture into the pan.
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In a steamer, bring water to a boil, place the pan with yokan in the steamer, put a towel between the steamer and the lid and close the lid. After boiling, reduce heat to low and steam for 15–20 minutes. Check doneness by inserting a thin skewer – if it comes out clean, the dessert is ready. Remove the pan, cover it with cellophane film and chill in the refrigerator for 30 minutes.
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Cut the chilled yokan with a heart‑shaped cutter. Sprinkle cocoa powder on a tray, dip the edges of the hearts into it and fully coat them with the remaining cocoa powder.