Yokan Red Bean with Matcha (Print View)

Delicate yokan: smooth red bean base topped with bright matcha jelly, chilled and sliced for elegant Japanese sweets.

# Components:

→ Red Bean Jelly Layer

01 - 400 g sweetened red bean paste (anko, smooth type ‘koshian’ preferred)
02 - 1 1/2 cups (360 ml) water
03 - 5 g agar-agar powder (about 1 1/2 tsp)

→ Matcha Jelly Layer

04 - 1 cup (240 ml) water
05 - 4 g agar-agar powder (about 1 tsp)
06 - 2 tbsp sugar
07 - 1 1/2 tsp matcha green tea powder, sifted

# Directions:

01 - In a saucepan, combine water and agar-agar powder. Stir and bring to a gentle boil, simmering for 1-2 minutes until agar is fully dissolved.
02 - Remove from heat. Whisk in the sweetened red bean paste until completely smooth and combined.
03 - Pour the mixture into a rectangular mold (approximately 7x5 inches or similar). Skim off any bubbles. Let cool at room temperature for about 10 minutes, then refrigerate for 30 minutes to set lightly.
04 - In a clean saucepan, combine water and agar-agar powder. Stir well and bring to a boil, simmering for 1-2 minutes.
05 - Lower the heat. Add sugar and whisk in the sifted matcha powder until no lumps remain and fully dissolved.
06 - Let the matcha mixture cool to about room temperature (warm but not hot), then gently pour it over the set red bean layer.
07 - Chill the assembled yokan in the refrigerator for at least 1 hour, or until fully set.
08 - Remove from mold, slice into bars or squares, and serve chilled.

# Expert Advice:

01 -
  • Secretly, this is the most forgiving of elegant desserts — agar-agar sets like magic and hides all nerves.
  • That first shimmering slice makes everyone at the table lean closer for a better look (then a second helping).
02 -
  • I once rushed pouring hot matcha jelly over the bean layer, and the layers swirled instead of staying distinct.
  • Finding my favorite texture took a few tries — a fraction more or less agar changes the whole experience.
03 -
  • Don’t shortcut dissolving the agar; gritty texture ruins the magic.
  • Whisked matcha right before use is the secret to vivid green and lively aroma.
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