Yokan Japanese Red Bean Matcha (Printer View)

Silky red bean yokan topped with a vibrant matcha layer, chilled and sliced for elegant servings.

# What you'll need:

→ Red Bean Jelly Layer

01 - 14 oz (about 400 g) smooth sweetened red bean paste (anko)
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

# Method:

01 - In a medium saucepan combine 1 1/2 cups water and 1 1/2 teaspoons agar-agar powder. Stir to disperse the agar, bring to a gentle boil, then simmer for 1–2 minutes until fully dissolved.
02 - Remove the pan from heat and whisk in 14 oz smooth sweetened red bean paste until the mixture is completely smooth and homogeneous, using a spatula to eliminate any lumps.
03 - Pour the red bean mixture into a rectangular mold or loaf pan, skim off any surface bubbles with a spoon, allow to cool at room temperature for about 10 minutes, then refrigerate for 30 minutes to achieve a light set.
04 - In a clean saucepan combine 1 cup water with 1 teaspoon agar-agar powder. Stir, bring to a boil and simmer 1–2 minutes until the agar is fully dissolved.
05 - Reduce heat, add 2 tablespoons sugar and whisk in 1 1/2 teaspoons sifted matcha powder until completely dissolved and smooth, taking care to avoid lumps.
06 - Allow the matcha mixture to cool to warm room temperature (still pourable but not hot), then gently pour it over the lightly set red bean layer to avoid disturbing the surface.
07 - Refrigerate the assembled confection for at least 1 hour, or until fully firm throughout.
08 - Run a thin knife around the edges, unmold onto a cutting board, slice into bars or squares and serve chilled.

# Expert Advice:

01 -
  • The melt-in-your-mouth layers and jewel-like appearance make you feel like you’re sharing a secret with every slice.
  • It’s surprisingly light and refreshing—perfect for impressing friends after a meal, but even better with a quiet cup of green tea.
02 -
  • If the agar-agar isn’t fully dissolved while simmering, your jelly will be stubbornly soft and never quite set—don’t be tempted to rush.
  • Let the matcha mixture cool to warm before layering or you risk it melting into the red bean base; patience is key for perfect lines.
03 -
  • If you want ultra-smooth layers, tap the mold lightly on the counter to pop tiny bubbles before chilling.
  • Sift the matcha well with a fine strainer—no one likes a bitter clump in an otherwise mellow green jelly.
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