Yokan Red Bean with Matcha (Printable)

Delicate yokan with smooth sweet red bean base topped by fragrant matcha jelly for a balanced, chilled Japanese dessert.

# Ingredient List:

→ Red bean jelly layer

01 - Smooth sweet red bean paste (anko, koshian) — 1 2/3 cups
02 - Water — 1 1/2 cups
03 - Agar-agar powder — 1 1/2 teaspoons

→ Matcha jelly layer

04 - Water — 1 cup
05 - Agar-agar powder — 1 teaspoon
06 - Granulated sugar — 2 tablespoons
07 - Matcha green tea powder, sifted — 1 1/2 teaspoons

# Directions:

01 - Combine 1 1/2 cups water and 1 1/2 teaspoons agar-agar powder in a saucepan. Stir, bring to a gentle boil, then simmer 1–2 minutes until agar is fully dissolved.
02 - Remove the pan from heat and whisk in 1 2/3 cups smooth sweet red bean paste until the mixture is completely smooth and homogeneous.
03 - Pour the red bean mixture into a rectangular mold (approximately 7 × 5 inches). Skim any surface bubbles, allow to cool at room temperature about 10 minutes, then refrigerate for 30 minutes so the layer sets lightly.
04 - In a clean saucepan combine 1 cup water and 1 teaspoon agar-agar powder. Stir, bring to a boil and simmer 1–2 minutes until agar is dissolved.
05 - Reduce the heat, add 2 tablespoons sugar and whisk in the sifted 1 1/2 teaspoons matcha powder until there are no lumps and the mixture is uniform.
06 - Allow the matcha mixture to cool to warm (room temperature but still fluid). Gently pour it over the lightly set red bean layer to avoid breaking the base.
07 - Refrigerate the assembled jelly for at least 1 hour, or until fully firm and chilled through.
08 - Run a thin knife around the mold if needed, invert to remove the block, then slice into bars or squares and serve chilled.

# Expert Tips:

01 -
  • You can wow guests with minimalist sophistication using just pantry staples and about half an hour of hands-on time.
  • Every chill of the knife through those marbled layers delivers a moment of zen and a whisper of matcha perfume that's perfect with tea or even black coffee.
02 -
  • If you pour the matcha layer before the red bean sets enough, the colors will bleed or mix in odd patterns.
  • Sifting matcha directly into the saucepan avoids lumps that can mar your otherwise smooth jelly finish.
03 -
  • Don’t walk away while simmering agar—undissolved granules can ruin the finished texture in a heartbeat.
  • If you want that signature springy set, avoid overcooking the agar base, and always use fresh, high-quality matcha for a vibrant green finish.
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