Yokan

Name: Yokan
Cook time: 167 min
Total time: 167 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 4g Agar-Agar Powder, Kanten; 400ml Water; 400g Koshian (Smooth Red Bean Paste), or Tsubuan (coarse), if preferred; 150g Sugar; 1 pinch of Salt

Yokan is a smooth, subtly sweet Japanese jelly made from velvety red bean paste and firmed with agar — elegant, sliceable, and perfect with tea. Its dense, glossy texture and gentle sweetness make it a refined confection that’s surprisingly simple to prepare at home. Serve chilled in neat slices for a classic, understated dessert.

Yokan is a smooth, subtly sweet Japanese jelly made from velvety red bean paste and firmed with agar — elegant, sliceable, and per... Show more

Traditional Japanese Recipe

Health Grade

D · Occasional

Time

2 hrs30 min

Price

0,42 €

Calories

189 kcal

vegan

budget

low calorie

easy

meal prep

one pot

Method

Prepare the mold

Line an 8 x 4-inch loaf pan or similar small yokan mold with parchment, leaving a little overhang so it will be easy to lift out later. If you prefer, you can lightly wet the inside instead, which also helps prevent sticking. Set it somewhere level so the yokan will chill with a flat top.

Dissolve the agar

Pour the Water into a small saucepan and whisk in the Agar-Agar Powder (Kanten) until there are no dry lumps. Set the pan over medium heat and bring it to a gentle boil, whisking often, then let it simmer for 2 minutes until the agar is completely dissolved and the liquid looks clear rather than cloudy.

Cook the bean mixture

Add the Koshian (Smooth Red Bean Paste) (or Tsubuan (coarse), if preferred), Sugar, and Salt to the saucepan. Whisk and stir over medium-low heat until everything is smooth, glossy, and evenly combined, scraping along the bottom and corners so nothing sticks. Keep cooking for 3 to 5 minutes, stirring steadily, until the mixture thickens slightly and leaves soft tracks when you drag the whisk or spatula through it.

Pour and chill

Scrape the hot mixture into the prepared mold and smooth the top with a spatula. Tap the mold gently on the counter a few times to release any trapped air bubbles. Let it cool at room temperature for 20 minutes, until the surface is no longer steaming heavily, then transfer it to the refrigerator and chill for 2 hours, or until fully firm.

Unmold and slice

Lift the yokan out of the mold using the parchment overhang, or loosen the edges with a thin knife if needed. Slice it into 8 even pieces with a knife dipped in warm water and wiped dry between cuts for the cleanest edges. Serve chilled or at cool room temperature.