Chestnut & Butternut Squash Japanese Sweet (Youkan)

This goes so well with green tea (matcha).

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 6 Cook: 30 min

Ingredients

Butternut squash 1
Cooked sweet chestnuts 1 pack (80g)
Water 100ml
Agar powder 4g
Brown sugar 200g

Method

1
Wrap the butternut squash in cling film and microwave (600W) for 8 minutes. Cut into half, remove the seeds and scoop out the flesh into a blender.
2
Blend to smooth, you'll get about 300g.
3
In the meantime, put the chestnuts into a bowl with water to just cover and microwave(600W) for 2 minutes to soften.
4
Dissolve the agar powder in the water in a small pan on medium heat, then boil for 2 minutes.
5
Add the brown sugar and dissolve. Add the butternut squash puree and cook for 1-2 minutes.
6
Place the chestnuts in a tray and pour over the cooked squash puree from Step 5.
7
Allow to cool before putting in the fridge to firm up for 1 hour. Cut as required and serve.

Tips & Note

500g butternut squash ends up as 300g when cooked. The sugar amount should be 70-90% of the cooked weight. I added 70% this time to make it slightly healthier, but it's your choice.

Chestnut & Butternut Squash Japanese Sweet (Youkan)

This goes so well with green tea (matcha).

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 6

Cook: 30 min

Ingredients

Butternut squash 1
Cooked sweet chestnuts 1 pack (80g)
Water 100ml
Agar powder 4g
Brown sugar 200g

Chestnut & Butternut Squash Japanese Sweet (Youkan)

Recipe ID :1205 Posted on 18 OCT 2015

Serves 6

Cook 30min
views 916
printed 60

saved 1

This goes so well with green tea (matcha).

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Ingredients

Method

Cook
30min
1
Wrap the butternut squash in cling film and microwave (600W) for 8 minutes. Cut into half, remove the seeds and scoop out the flesh into a blender.
2
Blend to smooth, you'll get about 300g.
3
In the meantime, put the chestnuts into a bowl with water to just cover and microwave(600W) for 2 minutes to soften.
4
Dissolve the agar powder in the water in a small pan on medium heat, then boil for 2 minutes.
5
Add the brown sugar and dissolve. Add the butternut squash puree and cook for 1-2 minutes.
6
Place the chestnuts in a tray and pour over the cooked squash puree from Step 5.
7
Allow to cool before putting in the fridge to firm up for 1 hour. Cut as required and serve.

Tips & Note

500g butternut squash ends up as 300g when cooked. The sugar amount should be 70-90% of the cooked weight. I added 70% this time to make it slightly healthier, but it's your choice.

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