Traditional Japanese Yokan Recipe: A Step-by-Step Guide

Ingredients

500g Red Bean Paste (anko)
250g Granulated Sugar
20g Agar (kanten) Powder
1.5 cups Water
1 tsp Matcha Powder (optional)

Steps and instructions

Prepare a loaf mould by lining it with parchment paper and set aside.
In a large saucepan, combine the red bean paste, granulated sugar, and water. Stir over medium heat until the sugar has completely dissolved.
Slowly sprinkle the agar powder into the saucepan, stirring constantly to prevent any lumps from forming.
Place the saucepan over medium heat and continue stirring until the mixture begins to simmer. Reduce heat to low and continue simmering, stirring constantly, for 10 minutes or until the mixture thickens slightly.
If using, dissolve the matcha into a small amount of water and stir into the bean paste mixture until well combined.
Pour the mixture into the prepared mould. Smooth the top with a spatula.
Allow the yokan to cool at room temperature until firm. This may take several hours or you can hasten the process by placing the mould in the refrigerator.
Once the yokan is firm, remove from the mould and cut into slices before serving.

Tools for making

Saucepan - A large saucepan will be needed to cook the red bean paste mixture.
Loaf Mould - A rectangular loaf mould will be used to set the yokan mixture.
Parchment Paper - Parchment paper is necessary to line the loaf mould and prevent sticking.
Spatula - A spatula will be used to smooth the top of the yokan mixture in the mould.

Recipe variations

Adding roasted black sesame seeds to the bean paste mixture to create a black sesame yokan
Swirling in a small amount of raspberry or strawberry puree for a fruity twist
Replacing the red bean paste with sweet potato or pumpkin paste for a different flavor
Adding chunks of cooked chestnuts or adzuki beans to the yokan for added texture
Using coconut milk instead of water for a creamy and tropical variation
Adding a layer of matcha-flavored yokan on top of the original red bean yokan for a two-tone effect
Substituting agar powder with gelatin for a different texture
Adding a pinch of salt to enhance the flavors

Recipe overview

Yokan is a traditional Japanese dessert made primarily from red bean paste, sugar, and agar. This delightfully sweet treat has a gelatin-like consistency and is often enjoyed with a cup of green tea. The use of agar makes it a great vegan alternative to gelatin-based desserts. Our recipe also includes an optional matcha variation for an added depth of flavor. Though the recipe is simple, yokan requires a little bit of patience as it needs to cool and firm up before serving. In the end, you'll be rewarded with a unique dessert that's both pretty to look at and delicious to taste.

Common questions

Can I use canned red bean paste instead of making it from scratch? Yes, you can use canned red bean paste as a time-saving alternative. Just make sure to adjust the sugar quantity accordingly.
Can I use agar flakes instead of agar powder? Yes, you can use agar flakes instead of agar powder. However, you will need to double the quantity of agar flakes since they are less concentrated.
Can I substitute the granulated sugar with another sweetener? Yes, you can use alternative sweeteners like honey or maple syrup. Keep in mind that it may slightly alter the taste and texture of the yokan.
Can I add other flavors to the yokan? Absolutely! You can experiment with different flavors such as vanilla, matcha, or even fruit purees. Just adjust the quantity to taste and ensure it complements the red bean flavor.
How long does it take for the yokan to set? The yokan typically takes several hours to set at room temperature. However, you can speed up the process by placing it in the refrigerator for a few hours.

Serving dishes and utensils

Loaf Mould - A mould or pan used to shape and set the yokan mixture.
Parchment Paper - Used to line the loaf mould, preventing the yokan from sticking.
Spatula - Helps to smooth the top of the yokan mixture in the mould.
Saucepan - Used to cook and simmer the red bean paste mixture.
Stirring Utensil - A spoon or whisk for stirring the mixture while cooking.
Knife - Used to cut the yokan into slices before serving.

Origin stories

Yokan, a traditional Japanese sweet made from red bean paste, sugar, and agar, has a history that can be traced back to the Heian period (794 to 1185). Originally, yokan was a steamed and jellied mixture of boiled and crushed azuki beans, mixed with yakugan (a medicine made from the tuber of a type of yam), hence the name "yokan", which literally means "yakugan paste". It was brought to Japan by Zen Buddhist monks from China and was initially consumed as a type of medicine. Over time, the recipe evolved into a sweet treat by replacing the medicinal ingredients with agar and sugar. Now, it's a beloved dessert that comes in various flavours, enjoyed for its delicate sweetness and smooth, jelly-like texture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.