Yokan Red Bean with Matcha (Printable version)

Smooth red bean yokan layered with fragrant matcha jelly—chilled, subtly sweet, and visually elegant.

# What You 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

# Step-by-step guide:

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 Advice:

01 -
  • Layering these jellies feels almost like a secret kitchen art, resulting in a treat that's gorgeous enough to impress but surprisingly forgiving to make.
  • The gentle sweetness and hint of matcha bitterness mean it never feels heavy, so it's perfect after any meal or with afternoon tea.
02 -
  • Once I rushed pouring the matcha layer while it was still hot, and it melted the red bean jelly—so always let it cool to just warm before layering.
  • Lightly skimming bubbles off with a spoon makes a world of difference for a glassy, elegant surface.
03 -
  • Measure your agar carefully—too much makes it rubbery, too little and it won’t set cleanly.
  • Sifting the matcha right before use gives you a vivid, lump-free jelly that's as pretty as it is tasty.
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