Yokan with Matcha Layer (Printable Version)

Silky red bean jelly layered with fragrant matcha for a balanced, chilled Japanese dessert served in elegant slices.

# What You Need:

→ Red bean jelly layer

01 - 14.1 oz sweetened red bean paste (anko), smooth koshian preferred
02 - 1 1/2 cups water
03 - 1 1/2 teaspoons agar-agar powder

→ Matcha jelly layer

04 - 1 cup water
05 - 1 teaspoon agar-agar powder
06 - 2 tablespoons granulated sugar
07 - 1 1/2 teaspoons matcha green tea powder, sifted

# Steps:

01 - Combine 1 1/2 cups water and 1 1/2 teaspoons agar-agar powder in a medium saucepan. Stir to mix and bring to a gentle boil, then simmer 1–2 minutes until the agar is fully dissolved.
02 - Remove the pan from heat and whisk in the sweetened red bean paste until the mixture is completely smooth and homogenous.
03 - Pour the red bean mixture into a rectangular mold (about 7x5 inches). Skim any surface bubbles and allow to cool at room temperature for 10 minutes, then refrigerate for 30 minutes to set 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 the agar dissolves completely.
05 - Reduce heat to low, add 2 tablespoons sugar, then whisk in the sifted matcha powder until the sugar and tea powder are fully dissolved and no lumps remain.
06 - Allow the matcha mixture to cool until warm but not hot (near room temperature) so it will not disturb the set red bean layer when poured.
07 - Gently pour the cooled matcha mixture over the set red bean layer. Return the mold to the refrigerator and chill for at least 1 hour, or until fully set.
08 - Run a thin-bladed knife around the edges, invert or lift the jelly from the mold, and slice into bars or squares. Serve chilled.

# Expert Advice:

01 -
  • It's a showstopper for guests, but secretly silky-smooth and simple.
  • This yokan is surprisingly refreshing—not too sweet, and perfect for an afternoon pick-me-up.
02 -
  • Once, I rushed the chilling step and the matcha layer sank into the not-yet-set red bean jelly, creating an accidental marble (still tasty, just less pretty).
  • Letting the layers cool to room temp before stacking them makes those crisp lines—never pour on a hot layer.
03 -
  • Have everything measured and ready before you start—agar sets quickly and there's little time to pause midway.
  • The key to impressively sharp layers is patience: let each layer cool and set before adding the next.
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