Yokan Japanese Red Bean Matcha (Printable Version)

Smooth sweet red bean base topped with fragrant matcha jelly, chilled and sliced for an elegant yokan.

# Ingredient List:

→ Red Bean Jelly Layer

01 - 14 oz (about 1 3/4 cups) sweetened smooth red bean paste (anko, koshian preferred)
02 - 1 1/2 cups water
03 - 1 1/2 tsp agar-agar powder

→ Matcha Jelly Layer

04 - 1 cup water
05 - 1 tsp agar-agar powder
06 - 2 tbsp granulated sugar
07 - 1 1/2 tsp matcha green tea powder, sifted

# How-To Steps:

01 - Combine 1 1/2 cups water and 1 1/2 tsp agar-agar powder in a medium saucepan. Stir to hydrate, bring to a gentle boil, then simmer 1–2 minutes until agar is fully dissolved.
02 - Remove saucepan from heat and whisk in the sweetened smooth red bean paste until the mixture is homogenous and silky, removing any lumps.
03 - Pour the red bean mixture into a lightly oiled rectangular mold (approximately 7 x 5 inches). Skim any surface bubbles, allow to cool at room temperature for about 10 minutes, then refrigerate 30 minutes to achieve a light set.
04 - In a clean saucepan, combine 1 cup water with 1 tsp agar-agar powder. Stir, bring to a boil, and simmer 1–2 minutes until the agar dissolves fully.
05 - Reduce heat, add 2 tbsp sugar and whisk until dissolved. Gradually sift in 1 1/2 tsp matcha powder, whisking continuously until the mixture is smooth and free of lumps.
06 - Allow the matcha mixture to cool until warm but not hot, then gently pour it over the partially set red bean layer, taking care to avoid disturbing the base.
07 - Refrigerate the assembled confection for at least 1 hour, or until fully set through. Chilling time ensures clean slicing.
08 - Run a thin knife around the mold if needed, invert or lift out, and slice into bars or squares with a sharp knife. Serve chilled.

# Expert Advice:

01 -
  • This is the kind of treat that looks like you spent hours, but it comes together with just a bit of patience and a steady hand.
  • The layers are subtly sweet, with a sophisticated depth from the matcha and that familiar, comforting smoothness from anko.
02 -
  • Once, I rushed the agar step and ended up with a barely set mess, so always simmer and stir until fully dissolved.
  • Waiting for each layer to cool before pouring is what keeps the colors clean and prevents swirling — patience really does win here.
03 -
  • Always dissolve agar while heating — trying to whisk it in once the liquid is hot never works out as well.
  • Skim off any bubbles before setting each layer for that clear, glass-like surface.
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