Easy Homemade Yokan (Japanese Sweet Red Bean Jelly) Recipe

Introduction

Yokan is a traditional Japanese jelly dessert made from sweetened red bean paste and kanten (agar). It has a smooth, firm texture and a subtly sweet flavor, perfect for a refreshing treat or an elegant finish to any meal.

Ingredients

• 400 g Koshian (smooth red bean paste)
• 130 g sugar
• Half Bō (stick) Kanten
• 200 ml water

Instructions

1. Step 1: Soak the kanten stick in 200 ml of water in a small saucepan for about 30 minutes to soften it.
2. Step 2: Place the saucepan with kanten and water over medium-high heat and bring it to a boil, whisking well to help the kanten dissolve.
3. Step 3: Reduce heat to low and continue whisking as the mixture simmers for at least one minute until the kanten is completely dissolved.
4. Step 4: Add the sugar and stir until fully incorporated into the mixture.
5. Step 5: Gradually stir in the koshian until the mixture is well combined and thickened. When it reaches about 2mm thickness and flows smoothly, turn off the heat.
6. Step 6: Pour the mixture into a rectangular mold or container (traditionally called “nagashikan” in Japan).
7. Step 7: Chill the yokan in the refrigerator for about 2 hours until fully set.
8. Step 8: Slice and serve the yokan chilled as a delicate and satisfying dessert.

Tips & Variations

• For a firmer texture, use a whole stick of kanten instead of half.
• Try adding chestnuts or sweetened chestnut pieces for added flavor and texture.
• You can substitute white sugar with brown sugar or honey for a richer taste.

Storage

Store yokan covered in the refrigerator for up to one week. Keep it tightly wrapped or in an airtight container to prevent drying out. Serve chilled or allow it to come to room temperature before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is kanten and why is it used?

Kanten is a gelatinous substance derived from red algae, used as a vegetarian alternative to gelatin. It gives yokan its firm, jelly-like texture and sets firmly at room temperature.

Can I make yokan without kanten?

Kanten is essential for authentic yokan texture. If unavailable, gelatin can be used but the texture and firmness will differ from traditional yokan.

Easy Homemade Yokan (Japanese Sweet Red Bean Jelly) Recipe

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Yokan (羊羹) is a traditional Japanese sweet jelly made from red bean paste (koshian), sugar, and kanten (agar agar). This smooth and firm dessert is gently simmered, then chilled to set, resulting in a subtly sweet, elegant treat perfect for serving with tea or as a light dessert.

• Author: zara
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 400 g Koshian (smooth red bean paste)
• 130 g sugar
• Half Bō (stick) Kanten (agar agar)
• 200 ml water

Instructions

1. Soak Kanten: Place the kanten stick into a small saucepan with water and let it soak for about 30 minutes to soften and prepare it for cooking.
2. Combine Ingredients: Add the koshian and 200 ml water to the saucepan containing the soaked kanten. Allow the mixture to soak together for approximately half an hour, which helps to meld the flavors and makes it easier to dissolve the kanten.
3. Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil, whisking continuously to prevent lumps and ensure even heating.
4. Simmer and Dissolve: Reduce the heat to low and keep whisking while simmering for at least one minute, or until the kanten is fully dissolved and the mixture starts to thicken.
5. Add Sugar: Stir in the sugar thoroughly until it is completely incorporated into the thickened mixture, enhancing the sweetness of the yokan.
6. Incorporate Koshian: Gradually mix in the koshian until the mixture is well combined and has thickened to a consistency where it can be scooped with a spatula and flows at about 2 mm thickness. At this point, turn off the heat.
7. Pour into Mold: Transfer the hot yokan mixture into a rectangular mold or container (traditionally called “nagashikan” in Japan).
8. Chill: Place the filled mold in the refrigerator and chill for at least 2 hours, allowing the yokan to set firmly.
9. Serve: Once chilled and set, cut the yokan into slices and serve as a delicate, refreshing dessert.

Notes

• Kanten is a natural gelling agent made from algae and is a vegetarian and vegan-friendly alternative to gelatin.
• Soaking the kanten and ingredients before boiling ensures smooth texture and proper dissolution.
• Use a non-stick spatula for mixing to prevent sticking as the mixture thickens.
• For a firmer yokan, slightly increase the amount of kanten used.
• Yokan can be stored refrigerated for up to one week.
• Traditionally, yokan is served chilled in small slices alongside green tea.

Keywords: Yokan, Japanese dessert, red bean jelly, koshian, kanten, agar agar, traditional sweets