Sweet Red Bean Jelly Blocks — Yokan
A Japanese wagashi classic, firm sweet azuki jelly set with kanten and sliced into elegant blocks — the essential accompaniment to a bowl of matcha.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Measure out 80g koshi-an, 0.8g kanten powder, 40ml water, 16g sugar, and a pinch of salt. Have a small loaf tin or container (approximately 10x4cm) lightly dampened and ready. Prepare a wet spatula and clean, dry knife for later use.
Boil
Combine kanten powder and water in a small saucepan, whisk until dissolved. Bring to a full boil over medium heat, stirring constantly for 1 to 2 minutes until fully dissolved and bubbling vigorously.
Build
Add sugar and salt, stir over medium heat until fully dissolved, about 1 minute. Add koshi-an and whisk vigorously for 2 minutes until completely smooth with no lumps remaining.
Simmer
Continue cooking over medium-low heat, stirring constantly for 3 to 4 minutes until the mixture is thick, glossy, and falls heavily from the spatula in a single mass.
Rest
Pour into the dampened loaf tin and smooth the surface with a wet spatula. Cool at room temperature 20 to 30 minutes until the surface is set, then refrigerate for at least 1.5 to 2 hours until completely firm throughout.
Plate
Turn out onto a board and slice into 1cm thick pieces with a clean, dry knife. Arrange on a plate and serve at room temperature alongside matcha.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.