Persimmon Jelly (Hongsi Yanggaeng): A Delightful Autumn Snack Perfect for Guests
How to Make Persimmon Jelly (Hongsi Yanggaeng) – A Special Snack for Your Guest Table
A mysterious text message arrived about a package delivery, sparking curiosity. Upon receiving it, I found it filled with ripe persimmons and pears – a generous gift! It reminded me of two years ago when I received a similar bounty, drying them into chewy snacks. Now, hearing that the kind elder who sent them is unwell, my mind drifted to those memories. This autumn, I’ve crafted these Hongsi Yanggaeng, infused with the sweetness of ripe persimmons and a hint of cinnamon. They are perfect for special occasions, holidays, or simply to share with loved ones. The unique, chewy texture and natural sweetness make this a healthy and beloved treat for all ages.
Persimmon Jelly Ingredients
- 3 ripe persimmons (Hongsi)
- 1/2 cup mixed nuts (e.g., walnuts, almonds, pumpkin seeds)
- 3 tablespoons agar-agar powder
- 1 tablespoon ground cinnamon
- 3-4 dried jujubes (pitted and finely chopped)
Cooking Instructions
Step 1
Let’s first understand the star ingredient: Hongsi. Hongsi are naturally ripened persimmons, known for their soft texture and sweet flavor, distinct from firmer varieties like ‘dangam’ or freshly ripened ‘yeonshi’. There are other types like ‘yeongam’ and ‘ttaenggam’, but for this jelly, the soft and sweet Hongsi are ideal.
Step 2
Before we begin, let’s double-check our ingredients. You’ll need 3 ripe Hongsi persimmons, about half a cup of your favorite nuts, 3 tablespoons of agar-agar powder for that perfect chewy texture, 1 tablespoon of aromatic ground cinnamon, and 3-4 dried jujubes, pitted and finely chopped for added sweetness and chew.
Step 3
Now, let’s prepare the persimmons. Wash them thoroughly. Since the skin can sometimes be astringent, we’ll peel them and use only the flesh. Carefully remove all the seeds. Then, using a spoon or fork, mash the persimmon pulp until it’s smooth and free of lumps. Ensure there are no fibrous or chunky pieces for the best texture.
Step 4
Add the 1 tablespoon of ground cinnamon to the mashed persimmon. Stir well with a spoon until the cinnamon is evenly incorporated. The aroma is already delightful!
Step 5
In a small bowl, combine the 3 tablespoons of agar-agar powder with 3 tablespoons of cold water. Stir until the agar-agar is completely dissolved and there are no clumps. It’s best to prepare this mixture just before you need it.
Step 6
Transfer the mashed persimmon and cinnamon mixture into a non-stick pan. Place it over very low heat. Gently warm the mixture, stirring occasionally. This step helps to soften the persimmon further and ensures it will blend smoothly with the agar-agar later. Avoid high heat at all costs.
Step 7
Add the finely chopped dried jujubes to the pan with the persimmon mixture. Stir them in gently. The chewy texture and natural sweetness of the jujubes will enhance the overall flavor of the jelly.
Step 8
Continue to stir the mixture in the pan with a spatula. Keep stirring gently to ensure everything is well combined.
Step 9
Now, add your prepared nuts to the pan. Stir gently again to distribute them evenly throughout the mixture. The crunch and nuttiness will add another layer of deliciousness.
Step 10
Once you see the edges of the mixture starting to bubble gently, it’s time to add the dissolved agar-agar. Pour it in gradually while stirring continuously. Keep stirring until the agar-agar is fully incorporated and the mixture thickens to a jelly consistency. Maintain a very low heat throughout this process. Constant stirring over low heat is key to achieving a smooth, perfectly set jelly.
Step 11
Prepare your mold for setting the jelly. You can use a clean dish or, for easier demolding, a food-safe plastic container. Plastic containers allow you to twist and ease the jelly out once set. Carefully pour the persimmon mixture into the prepared container. Sprinkle a little extra cinnamon powder on the surface for decoration, if desired. This adds a lovely aroma and visual appeal.
Step 12
Place the container with the jelly mixture into the refrigerator and let it chill for about 1 hour. This time is usually sufficient for the jelly to set firmly and achieve a perfect chewy texture.
Step 13
Once the jelly has set, remove it from the refrigerator. Now, cut it into your desired shapes and sizes. Enjoy your homemade Persimmon Jelly!
Step 14
Arrange the cut pieces of jelly on a serving plate. Placing them with the cinnamon-dusted side up makes for a beautiful presentation.
Step 15
On a chilly day, enjoy your Hongsi Yanggaeng with a warm cup of jujube tea. The natural sweetness of the persimmon, the warmth of the cinnamon, and the comforting jujube tea create a truly special experience, reminiscent of a cozy tea house. You’ll be captivated by the mellow, natural sweetness of the persimmons.
Step 16
This delicious jelly is surprisingly easy to make and is a healthy treat that everyone loves. However, remember that persimmons are high in natural sugars, so moderation is advised. I was initially surprised and a bit worried by the unexpected delivery, but I’m so glad I could create this wonderful jelly. It’s a perfect way to share warmth and sweetness. Enjoy a healthy and delightful autumn!
