Description
Yokan is a traditional Japanese sweet jelly dessert made from sweetened red bean paste and agar-agar (kanten). This recipe combines smooth koshian (sweet red bean paste), sugar, and kanten to create a firm, slightly sweet jelly that is perfect for slicing and serving as a refreshing, elegant treat. It requires soaking, boiling, simmering, setting in a mold, and chilling to achieve its characteristic texture.
Ingredients
Scale
Ingredients
- 400 g Koshian (sweet red bean paste)
- 130 g sugar
- Half Bō (stick) Kanten (about 4 g) (*1)
- 200 ml water
Instructions
- Soak Kanten: Place the half stick of kanten in a small saucepan with water and let it soak for about 30 minutes to soften and dissolve properly.
- Combine ingredients: Add the koshian (sweet red bean paste) and the 200 ml of water to the saucepan with the soaked kanten, allowing the mixture to soak together for about half an hour.
- Bring to boil: Place the saucepan over medium-high heat and bring the mixture to a boil while whisking continuously to ensure all ingredients mix evenly.
- Simmer and dissolve kanten: Reduce the heat to low and continue whisking the mixture, simmering for at least one minute until the kanten is completely dissolved, creating a uniform jelly base.
- Add sugar: Stir in 130 g of sugar until it is fully incorporated and the mixture thickens slightly.
- Incorporate koshian: Stir in the koshian until it is well combined and the mixture thickens to about 2mm consistency that flows smoothly off the spatula, then turn off the heat to avoid overcooking.
- Pour into mold: Transfer the mixture into a rectangular mold, traditionally called a “nagashikan” in Japan, to shape the yokan.
- Chill: Refrigerate the mold for about 2 hours to allow the yokan to set firmly into a jelly.
- Serve: Once set, slice the yokan into pieces and serve chilled. Enjoy this classic Japanese sweet treat.
Notes
- Kanten is a natural gelatin derived from red algae and is used as a vegetarian alternative to gelatin.
- Soaking kanten properly before heating helps it dissolve evenly and prevents lumps.
- The consistency of the yokan should be thick but fluid enough to pour when hot.
- Use a rectangular mold for authentic presentation, but any shape mold can work.
- Yokan can be stored covered in the refrigerator for a few days.
- The sugar amount can be adjusted to taste, but traditional yokan is moderately sweet.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Keywords: Yokan, Japanese dessert, Koshian, Kanten, red bean jelly, vegan dessert, traditional Japanese sweets
