Yokan - Japanese Red Bean Jelly

Name: Yokan - Japanese Red Bean Jelly
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: 8 g agar powder; 600 gr red bean paste; 200 ml water; 1 little honey, if you like sweet. Usually red bean paste is already sweet, so we can skip honey; Ginger if you like to add ginger; 1 rectangular mould or flower mould up to you

Yazu Trang @cook_2466983

Tokyo

Genichi sensei taught Ayumi and myself this traditional Japanese jelly - yokan! This is super fast super easy version.

Yazu Trang @cook_2466983

Tokyo

Genichi sensei taught Ayumi and myself this traditional Japanese jelly - yokan! This is super fast super easy version.

Saved

Ingredients

15 mins

10 servings

8 gagar powder
600 grred bean paste
200 mlwater
1little honey, if you like sweet. Usually red bean paste is already sweet, so we can skip honey
Ginger if you like to add ginger
1rectangular mould or flower mould up to you

Saved

Steps

15 mins

1

Red bean paste and agar can be bought at 100 yen shop in Japan. If the shop is not available in your country, you can also make from raw red beans. We save time by using ready-made paste.
2

Mix 200ml water with 8g agar powder. Cook with medium heat, until it boils a little.
3

Add red bean paste.
4

Mix slowly till the paste is dissolved.
5

Genichi-sensei and I like to add ginger, so we use grater to get ginger juice.
6

You can add honey if you like sweet.
7

Cover the bottom of the mould with plastic wrap. If you have silicon mould, you can skip this.
8

Pour red bean paste into the mould.
9

Wrap all moulds and put in the fridge for 6 hours. We make it in the evening and have yokan by lunch the next day.
10

The rich taste of red bean, the spice of ginger and light sweet of honey. That is Japanese yokan!