Vegan Yokan
This traditional Japanese dessert is a firm, jelly-like confection made from red bean paste, agar-agar, and sugar. It offers a subtle sweetness and smooth texture, perfect as a light treat or with green tea.
An original recipe by Forkin
- Total time
- 3 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 180 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 300 gred bean paste, smooth
- 8 gagar-agar powder
- 100 gsugar
- 300 mlwater
- 1 pinchsalt
Equipment
saucepan · rectangular mold · knife · whisk
The method
Step by step
- 1
Lightly grease a rectangular mold (approximately 15x8 cm) with a neutral oil or line with parchment paper, leaving an overhang on the sides.
About 2 min
Cook’s note: Using parchment paper makes removal much easier.
- 2
In a medium saucepan, combine the agar-agar powder and water. Whisk well to dissolve the agar-agar.
About 2 min
Cook’s note: Ensure there are no lumps of agar-agar before heating.
- 3
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.
About 3 min
Cook’s note: Keep stirring to prevent the agar-agar from sticking to the bottom.
- 4
Reduce the heat to low and simmer for 2-3 minutes, or until the agar-agar is completely dissolved and the mixture is slightly thickened.
About 3 min
Cook’s note: The mixture should be clear and no longer grainy.
- 5
Add the sugar and salt to the saucepan and stir until the sugar is fully dissolved.
About 1 min
- 6
Stir in the red bean paste, breaking up any large clumps with your spoon or whisk, until it is fully incorporated and the mixture is smooth.
About 3 min
Cook’s note: A smooth red bean paste will result in a silkier yokan.
- 7
Remove the saucepan from the heat.
- 8
Pour the hot yokan mixture into the prepared mold.
About 1 min
Cook’s note: Work quickly as agar-agar sets relatively fast.
- 9
Allow the yokan to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill and set completely.
About 3 hr
Cook’s note: Chilling for at least 3 hours, or preferably overnight, ensures a firm set.
- 10
Once fully set, carefully remove the yokan from the mold and slice it into desired shapes using a sharp, wet knife.
Cook’s note: Wiping the knife with a damp cloth between slices helps prevent sticking and creates clean cuts.
Per serving
Nutrition
- Calories
- 179.7kcal
- Protein
- 3.1g
- Carbs
- 41.7g
- Fat
- 0.2g
- Fibre
- 2.6g
- Sugar
- 33.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover yokan in an airtight container in the refrigerator.
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