Posted by Mindy Nguyen
Dave was looking through Khymos and found a recipe for yÅkan, a classic Japanese pastry made by mixing red bean paste, agar, and sugar. Dave’s not actually a fan of the yokan taste, but he does enjoy its signature dense texture. As you know, we’ve been creating a lot of fresh nut oils since we got our centrifuge, which has left us with a lot of nut butters (the solids separated from the oils). The lightbulb clicked and Dave decided to try and make yÅkan using our freshly made pecan butter.
Dave’s pecan yokan has the same texture as the classic, but it tastes about a thousand times better.Â And, it’s actually pretty easy to make and is quite versatile. You start as you would with most agar recipes: disperse agar in cold water and stir while bringing it to a boil until all agar is dissolved. Then add in sugar and dissolve. Remove from heat and quickly whisk in pecan butter until smooth and homogenous.
From here, you can choose to form it into classic cube shapes or you can spread into a thin sheet on a Silpat and let it set it in the fridge. You can use the thin sheets of yÅkan to make pecan butter noodles or turn them into yÅkan crisps by placing the sheets in a dehydrator at 135Â°F for 1-3 hours, depending on how thinly spread it is. If left too long in the dehydrator, the fat from the pecan butter will start to create little bubbles, so keep an eye on it while it’s drying.
If you’re interested in agar agar and other hydrocolloids, Nils and Dave will be teaching their intensive Hydrocolloids class this Thursday and Friday. There’s still room in the class, so please check out the details on our Advanced Studies website if you have interest. Hope to see you there!
Pecan Butter YÅkan
5 g agar agar
300 g water
200 g sugar
340 g pecan butter
1) Disperse/whisk agar into cold water, then bring mixture to a boil and continue boiling until agar is fully dissolved.
2) Whisk in sugar and heat to dissolve.
3) Remove sugar, agar, water mixture from heat and quickly whisk in pecan butter fully incorporated.
4) Either pour yÅkan mixture into plastic wrap-lined mold or spread thin on silpat/dehydrator sheets to cut noodles or create crisps.
5) For noodles, place thinly spread yÅkan mixture in fridge to set. Hand cut noodles and gently lift them away from silpat.
6) To create yÅkan crisps, place thinly spread yÅkan mixture in dehydrator at 135Â°F for 1-3 hours depending on how thinly spread it is. If left too long in the dehydrator, the fat from the pecan butter will start to create little bubbles, so keep an eye on it while it’s drying.
2 thoughts on “Pecan Yokan”
Wow, the color of these things is awesome. I imagine the taste of it must be too. And Pecans… we use a lot of Pecan here in Northern Mexico so the possibilities of this Idea are plentiful!
the food looks delichoius. but maybe it is a little bit of hard to make it…
Comments are closed.