Yokan - Japanese Red Bean Jelly
Yokan - Japanese Red Bean Jelly

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, yokan - japanese red bean jelly. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). Yōkan (羊羹) is a thick, jellied Japanese dessert made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices.

Yokan - Japanese Red Bean Jelly is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Yokan - Japanese Red Bean Jelly is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have yokan - japanese red bean jelly using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Yokan - Japanese Red Bean Jelly:
  1. Prepare 8 g agar powder
  2. Take 600 gr red bean paste
  3. Make ready 200 ml water
  4. Prepare 1 little honey, if you like sweet. Usually red bean paste is already sweet, so we can skip honey
  5. Make ready Ginger if you like to add ginger
  6. Get 1 rectangular mould or flower mould up to you

There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on. Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). Red Bean Jelly (Mizu Yokan) 水ようかん - Japanese Red Bean Jelly (Mizu Yokan) 水ようかん I was intrigued when I heard about Red Bean Jelly as I have never thought about the making it into jelly before.

Steps to make Yokan - Japanese Red Bean Jelly:
  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!

Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). Red Bean Jelly (Mizu Yokan) 水ようかん - Japanese Red Bean Jelly (Mizu Yokan) 水ようかん I was intrigued when I heard about Red Bean Jelly as I have never thought about the making it into jelly before. Red Bean has always been on the heavy side for me when it comes to dessert as it's usually very rich and sweet. (羊羹) Yokan is a Japanese sweet treat that has a form of a firm jelly. It is made with red bean paste, sugar, and agar-agar. The jelly is formed in long rectangular blocks and served sliced into smaller pieces.

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