Simple Persimmon Yokan Recipe

If you ask me, yokan is one of Japan’s most comforting traditional sweets.

This jelly-like dessert made with persimmons brings together the natural sweetness of ripe fruit with the smooth texture of agar. The simple combination creates something that’s both familiar and a little different from typical Western desserts.

It’s made by cooking down sweet persimmon pulp with agar until it sets into neat, sliceable blocks. The orange-golden color and clean flavor make it a nice ending to any meal.

It’s the kind of dessert that feels special but isn’t complicated to make – perfect for when you want something just a bit different from cookies or cake.

What Kind of Persimmons Should I Use?

For yokan, you’ll want to specifically use Hachiya persimmons, which are the larger, acorn-shaped variety that need to be super soft and fully ripe before eating. These persimmons should feel like water balloons and be almost jelly-like inside – if they’re firm at all, they’ll be too tannic and bitter for your yokan. Don’t be tempted to use Fuyu persimmons (the squat, tomato-shaped kind) for this recipe, as they have a different texture and sweetness profile that won’t give you the right results. The best way to ripen Hachiya persimmons is to leave them at room temperature until they’re extremely soft, which can take anywhere from a few days to a couple of weeks.

Options for Substitutions

While this Japanese dessert has some specific ingredients, here are some helpful substitutions you can try:

• Agar: Agar is pretty essential for this recipe and gives the yokan its signature texture. While gelatin isn’t a direct substitute (it won’t set as firmly), if you must use it, double the amount called for in the recipe.
• Sweet red bean paste: This is a key ingredient, but if you can’t find it ready-made, you can make your own using dried azuki beans. In a real pinch, you could use smooth chestnut paste, though the flavor will be different.
• Rice syrup: You can swap rice syrup with honey or corn syrup. Light agave nectar works too, though you might need to adjust the sweetness.
• Persimmons: If you can’t find persimmons, you could use very ripe mangoes or apricots, but keep in mind this will change the traditional flavor profile quite a bit.
• Granulated sugar: Regular white sugar works best, but you can use cane sugar too. Avoid brown sugar as it will change the color and texture too much.

Watch Out for These Mistakes While Cooking

The success of persimmon yokan heavily depends on using perfectly ripe persimmons – underripe fruits will create an unpleasant astringent taste, while overly mushy ones can throw off the texture balance of your dessert. When working with agar, a common mistake is not dissolving it completely, which can result in grainy texture – make sure to simmer it until fully dissolved and strain if needed to remove any remaining lumps. The temperature of your mixture is crucial – if it cools too quickly before pouring into the mold, it will start to set unevenly and create a layered effect instead of a smooth, consistent texture. For the best results, warm your mold slightly before pouring the mixture, and tap it gently on the counter a few times to remove any air bubbles that might have formed during the pour.

What to Serve With Persimmon Yokan?

This Japanese jelly dessert pairs perfectly with a cup of hot green tea or roasted hojicha, which helps balance the sweetness of the yokan. For a traditional Japanese tea time experience, serve small slices of the yokan alongside unsweetened matcha tea – the bitter notes of the tea create a nice contrast with the sweet persimmon and red bean flavors. You can also serve this dessert with a small cup of black coffee, which works well to cut through the richness of the yokan. If you’re hosting a Japanese-themed dessert party, try placing small pieces on a plate with some fresh fruit like sliced Asian pear or fresh persimmon for a lovely presentation.

Storage Instructions

Keep Fresh: Your persimmon yokan will stay good in the refrigerator for up to 1 week when wrapped tightly in plastic wrap or stored in an airtight container. The cool temperature helps maintain its firm, jelly-like texture and keeps the persimmon flavor fresh.

Room Temperature: You can keep yokan at room temperature for up to 2 days, but make sure to keep it away from direct sunlight and heat. If you live in a warm climate, it’s better to stick with refrigeration to maintain the proper texture.

Make Ahead: This Japanese treat is perfect for making ahead since it needs time to set properly. I usually make it the day before I plan to serve it, giving it at least 4-6 hours in the fridge to achieve the perfect consistency. Just remember to wrap it well to prevent it from absorbing other flavors from the fridge.

Preparation Time	15-25 minutes
Cooking Time	10-15 minutes
Total Time	135-145 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 10-15 g
• Fat: 0-5 g
• Carbohydrates: 300-320 g

Ingredients

• 2.5 grams agar
• 300 grams smooth sweet red bean paste
• 3 overripe persimmons
• 4 tablespoons rice syrup
• 100 ml water
• 300 grams granulated sugar
• 1 nonstick pan
• 1 small mold or shallow dish
• 1 funnel (optional)
• 1 toothpick or skewer

Step 1: Prepare the Persimmon Pulp

Begin by removing the tops of the persimmons.

Scoop out the pulp into a bowl.

Embrace the messiness—it’s part of the process!

Step 2: Dissolve Kanten and Sugar

Bring water to a boil in a saucepan and add kanten.

Stir frequently for 2 minutes, then reduce the heat.

Add sugar and stir until completely dissolved.

Step 3: Incorporate Koshi-an and Rice Syrup

Add koshi-an and brown rice syrup to the saucepan.

Increase the heat and simmer while continuously stirring.

Continue this until the sauce thickens and you can see the bottom of the pan in between stirring.

Step 4: Combine with Persimmon Pulp

Turn off the heat and add the persimmon pulp to the thickened sauce.

Stir well to ensure everything is well combined.

Step 5: Mold and Set the Mixture

Pour the mixture into a flat mold that is more than 1 inch deep.

A small bread pan works well for this.

Use a funnel for a precise pour.

To eliminate air bubbles on the surface, use a toothpick to pop them.

Allow the mixture to cool at room temperature for about 2 hours without disturbing it.

Step 6: Chill and Serve

Once cooled, place the mold in the refrigerator until the mixture is completely firm.

Slice into portions and serve with a side of green tea for a delightful treat!