Easy Homemade Yokan (Japanese Sweet Red Bean Jelly) Recipe
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.
- 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
Ingredients
- 400 g Koshian (smooth red bean paste)
- 130 g sugar
- Half Bō (stick) Kanten (agar agar)
- 200 ml water
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Sugar: Stir in the sugar thoroughly until it is completely incorporated into the thickened mixture, enhancing the sweetness of the yokan.
- 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.
- Pour into Mold: Transfer the hot yokan mixture into a rectangular mold or container (traditionally called “nagashikan” in Japan).
- Chill: Place the filled mold in the refrigerator and chill for at least 2 hours, allowing the yokan to set firmly.
- 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
