Yokan Japanese Red Bean Matcha (Printable)

Silky red bean yokan topped with a vibrant matcha layer, chilled and sliced for elegant serving.

# What You Need:

→ Red Bean Jelly Layer

01 - 400 g sweetened red bean paste (anko, smooth type ‘koshian’ preferred)
02 - 1 1/2 cups (360 ml) water
03 - 5 g agar-agar powder (about 1 1/2 tsp)

→ Matcha Jelly Layer

04 - 1 cup (240 ml) water
05 - 4 g agar-agar powder (about 1 tsp)
06 - 2 tbsp sugar
07 - 1 1/2 tsp matcha green tea powder, sifted

# How To Make It:

01 - In a saucepan, combine water and agar-agar powder. Stir and bring to a gentle boil, simmering for 1-2 minutes until agar is fully dissolved.
02 - Remove from heat. Whisk in the sweetened red bean paste until completely smooth and combined.
03 - Pour the mixture into a rectangular mold (approximately 7x5 inches or similar). Skim off any bubbles. Let cool at room temperature for about 10 minutes, then refrigerate for 30 minutes to set lightly.
04 - In a clean saucepan, combine water and agar-agar powder. Stir well and bring to a boil, simmering for 1-2 minutes.
05 - Lower the heat. Add sugar and whisk in the sifted matcha powder until no lumps remain and fully dissolved.
06 - Let the matcha mixture cool to about room temperature (warm but not hot), then gently pour it over the set red bean layer.
07 - Chill the assembled yokan in the refrigerator for at least 1 hour, or until fully set.
08 - Remove from mold, slice into bars or squares, and serve chilled.

# Expert Suggestions:

01 -
  • With only a few simple ingredients, this yokan transforms into a dessert that tastes as elegant as it looks.
  • You can make it ahead and keep it chilled, so it’s always ready for lazy afternoons or an impressive after-dinner treat.
02 -
  • One rushed pour with hot matcha can melt the set red bean layer—let the matcha cool until just warm before adding it.
  • When I switched from a metal spoon to a rubber spatula, my jelly surfaces became silky and bubble-free.
03 -
  • Pour slowly along the side of your mold to avoid disturbing the first layer.
  • Letting each layer come to almost room temperature before combining prevents unintentional marbling (unless that’s the look you want!).
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