Servings: 8
Yokan 羊羹
Yokan is a Japanese sweet azuki bean jelly popular for its unique flavour and texture. Discover its interesting history and how to make it here!
Ingredients
- 400 g Koshian
- 130 g sugar
- half Bō(stick) Kanten *1
- 200 ml water
Instructions
- Put the yokan and water in a small saucepan and soak for about half an hour. *2
- After it has soaked, place the pan over medium-high heat to bring it to boil. Whisk the mixture well.
- Turn the heat down to low, continue whisking and let it simmer for at least a minute until the kanten dissolves completely.
- Add sugar to the mixture and stir until it's fully incorporated.
- Stir Koshian in until it's well combined and thickened, scoop it up with a spatula and if it is about 2mm thick and flows, turn the heat off.
- Pour the mixture into a rectangular container. In Japan we use one that is called "nagashikan" in Japanese. *3
- Chill in the fridge for about 2 hours.
- Slice to serve.
Notes
*1 half of a Stick Kanten or 4g of Powdered Kanten
*2 You don't need to soak if you use kanten powder.
*3 My nagashikan mold size is 4.8 x 3 x 1.8 inch(122 x 77 x 45 mm).
Nutrition
Calories: 198kcal, Carbohydrates: 47g, Protein: 2g, Fat: 0.1g, Sodium: 1mg, Potassium: 0.3mg, Fiber: 1g, Sugar: 40g, Calcium: 11mg, Iron: 1mg