Karukan: A Regional Speciality from Kagoshima. Karukan (軽羹) is a Japanese confection from Kyushu. The origin of the name is "light" (軽) yokan (羹). Originally, karukan was "saomono gashi" which is a traditional confection in the form of a long block; but "karukan manjū", which is filled with red bean paste, has become the norm in recent years.

Karukan is made from karukan rice flour powder, sugar, and grated Japanese yam. Water is added to the blended ingredients and the mixture is then kneaded and steamed. Karukan is made at many confectioneries in Kagoshima. You can have Karukan: A Regional Speciality from Kagoshima using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Karukan: A Regional Speciality from Kagoshima

You need 400 grams of Yamaimo or nagaimo yam (also called Chinese yam).
It's 300 grams of Sugar.
Prepare 2 of eggs worth Egg whites.
You need 500 grams of Karukan flour (very finely ground rice flour).
You need 5 tbsp of Water.

It is sold widely in Miyazaki Prefecture and it is also made there. Karukan is a Japanese confection from Kyushu. The origin of the name is "light" yokan. Karukan is made from karukan rice flour powder, sugar, and grated Japanese yam.

Karukan: A Regional Speciality from Kagoshima instructions

Place the grated yam into a large bowl and stir until it becomes smooth and runny..
Continue to stir until it gains a strong sticky consistency as shown in this photo..
Add the egg whites, karukan flour, and water in that order and mix well. If you don't have karukan molds as shown in the photo, try to find something similar..
Fill the containers with the batter about 2/3 full. Place some anko (sweet bean paste) on top..
Using a chopstick or some other utensil, cover the anko with the batter..
It should look like this. The part you see in the photograph will actually become the bottom of the karukan. If it looks lumpy or if the mixture sticks out too much from the top of the container, the kakukan won't look good when they're done, so pay attention to this..
Steam for 15-20 minutes. Poke with a toothpick to ensure that they have steamed properly then take them out of the steamer..
Let them cool a little bit then use a toothpick to carefully pry them out of the molds. If you let them cool too much they will stick to the molds, so take them out while they are not too hot but not too cool..
This one got messed up a little bit. You can totally see the anko. It tastes just as good though!.
I tried to make one in a Hello Kitty jello cup..

Water is added to the blended ingredients and the mixture is then kneaded and steamed. Our selection from Kagoshima Prefecture can be none other than Karukan, a portmanteau of the words karui, meaning light, and yokan, a traditional Japanese confection usually sold in blocks. Made from long mountain yam finely shredded and combined with sugar and rice flour, Karukan normally. Kagoshima is a prefecture located in southern Kyushu known for its abundant nature and great regional cuisine. Local Specialties are materials that are unique to a particular region in Teyvat.