Yokan Red Bean with Matcha (Printable)

Silky yokan: sweet red bean set beneath fragrant matcha jelly, chilled and sliced into elegant bars.

# Components:

→ Red bean jelly layer

01 - 14 oz sweetened smooth red bean paste (anko, koshian)
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 sifted matcha green tea powder

# Steps:

01 - Combine 1 1/2 cups water and 1 1/2 teaspoons agar-agar in a medium saucepan. Stir, bring to a gentle boil and simmer 1–2 minutes until the agar is fully dissolved.
02 - Remove from heat and whisk in the 14 oz sweetened smooth red bean paste until the mixture is completely homogeneous and smooth.
03 - Pour the red bean mixture into a rectangular mold (approximately 7 x 5 inches). Smooth the surface, skim any bubbles, let stand at room temperature for 10 minutes, then refrigerate 30 minutes to achieve a light set.
04 - In a clean saucepan, combine 1 cup water and 1 teaspoon agar-agar. Bring to a boil, then simmer 1–2 minutes, stirring until the agar is fully dissolved.
05 - Lower the heat, add 2 tablespoons sugar and whisk in 1 1/2 teaspoons sifted matcha until fully dissolved and no lumps remain. Remove from heat and cool until warm but not hot.
06 - Gently pour the warm matcha jelly over the lightly set red bean layer, pouring slowly and close to the surface to avoid breaking the base layer.
07 - Refrigerate the assembled confection for at least 1 hour, or until fully set and firm to the touch.
08 - Run a thin knife around the edges to release, invert or lift from the mold, and slice into 8 bars or squares. Serve chilled.

# Expert Advice:

01 -
  • Layering matcha with red bean makes for a dessert that's as pretty as it is delicious, and no one will ever guess how easily it comes together.
  • The gentle sweetness and smooth textures make every bite relaxing—honestly, I love sneaking a piece straight from the fridge on a hot day.
02 -
  • If you try to pour the matcha layer while it's too hot, it will break through the red bean and the layers won't be as neat—biding your time makes all the difference.
  • Using really cold agar mixtures can make setting tricky, so keep everything at warm room temperature before assembling.
03 -
  • If you’re unsure if the agar has dissolved, pour a tiny spoonful on a cold plate—if it gels fast, you’re ready to move on.
  • Choosing a mold with squared corners gives those geometric slices that always impress on a dessert plate.
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