Yokan Red Bean with Matcha (Printable Version)

Smooth red bean yokan topped with a vibrant matcha layer, set with agar for refined chilled squares.

# What You Need:

→ Red Bean Jelly Layer

01 - 14 oz sweetened red bean paste, smooth (koshian preferred)
02 - 1 1/2 cups water (12 fl oz)
03 - 1 1/2 teaspoons agar-agar powder

→ Matcha Jelly Layer

04 - 1 cup water (8 fl oz)
05 - 1 teaspoon agar-agar powder
06 - 2 tablespoons granulated sugar
07 - 1 1/2 teaspoons matcha green tea powder, sifted

# Directions:

01 - In a medium saucepan combine 1 1/2 cups water and 1 1/2 teaspoons agar-agar powder. Stir to hydrate, bring to a gentle boil, then simmer 1–2 minutes until agar is fully dissolved.
02 - Remove the pan from heat and whisk in 14 oz sweetened red bean paste until the mixture is completely smooth and homogenous.
03 - Pour the red bean mixture into a rectangular mold (approx. 7×5 inches). Skim any surface bubbles, allow to cool at room temperature about 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 agar is dissolved.
05 - Reduce heat to low, add 2 tablespoons sugar and whisk until dissolved. Whisk in 1 1/2 teaspoons sifted matcha powder until no lumps remain and the mixture is smooth.
06 - Allow the matcha mixture to cool to warm (not hot). Gently pour it over the lightly set red bean layer to avoid disturbing it.
07 - Refrigerate the assembled block for at least 1 hour, or until fully set.
08 - Run a knife around the edges, invert onto a cutting board, slice into bars or squares and serve chilled.

# Expert Advice:

01 -
  • The surprise of slicing through two flawless layers makes this feel a little bit like magic every time.
  • It’s lighter than a cake, uniquely satisfying, and an elegant finish to any meal (or afternoon tea).
02 -
  • Trying to rush the matcha layer—pouring it on while hot—will melt the red bean and blur the layers completely.
  • Sifting the matcha not only prevents lumps but actually makes the top layer glossy and smooth.
03 -
  • If you ever see your agar-agar clumping, strain the mixture before pouring for a glassy finish.
  • Chill the mold on a flat surface so layers don’t slant—the smallest tilt can make a difference.
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