Yokan Japanese Red Bean Matcha (Printable Version)

Layered yokan of smooth red bean and vibrant matcha, chilled to a silky, firm texture.

# What You'll Need:

→ Red Bean Jelly Layer

01 - 400 g sweetened red bean paste (anko, smooth type ‘koshian’ preferred)
02 - 1 1/2 cups (360 ml) water
03 - 5 g agar-agar powder (about 1 1/2 tsp)

→ Matcha Jelly Layer

04 - 1 cup (240 ml) water
05 - 4 g agar-agar powder (about 1 tsp)
06 - 2 tbsp sugar
07 - 1 1/2 tsp matcha green tea powder, sifted

# Directions:

01 - In a saucepan, combine water and agar-agar powder. Stir and bring to a gentle boil, simmering for 1-2 minutes until agar is fully dissolved.
02 - Remove from heat. Whisk in the sweetened red bean paste until completely smooth and combined.
03 - Pour the mixture into a rectangular mold (approximately 7x5 inches or similar). Skim off any bubbles. Let cool at room temperature for about 10 minutes, then refrigerate for 30 minutes to set lightly.
04 - In a clean saucepan, combine water and agar-agar powder. Stir well and bring to a boil, simmering for 1-2 minutes.
05 - Lower the heat. Add sugar and whisk in the sifted matcha powder until no lumps remain and fully dissolved.
06 - Let the matcha mixture cool to about room temperature (warm but not hot), then gently pour it over the set red bean layer.
07 - Chill the assembled yokan in the refrigerator for at least 1 hour, or until fully set.
08 - Remove from mold, slice into bars or squares, and serve chilled.

# Expert Tips:

01 -
  • This is a showstopper dessert that looks like you spent hours but comes together with just a handful of steps.
  • The play between grassy, bittersweet matcha and silky red bean is subtle, not overwhelming—perfect for those who don't like things too sugary.
02 -
  • If you rush and pour the matcha layer when it’s too hot, it’ll melt through the red bean jelly and everything swirls—pretty but not what you want.
  • Testing the jelly’s set near the edge before adding the next layer changed everything for my presentation—it keeps the lines crisp.
03 -
  • Never walk away while dissolving agar—if it settles or clumps your jelly will have odd textures.
  • The biggest difference comes from using top-notch matcha—the aroma alone is worth the small splurge.
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