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Traditional 4-Ingredient Japanese Red Bean Yokan

Traditional 4-Ingredient Japanese Red Bean Yokan

A smooth, firm, traditional Japanese red bean jelly dessert made with just four simple ingredients. Perfectly set and subtly sweet, it's a classic treat that keeps well in the refrigerator.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 200 g smooth red bean paste (anko)
  • 1 tsp kanten powder (agar agar)
  • 1/3 cup granulated sugar
  • 50 ml water

Method
 

Instructions
  1. In a small saucepan, combine water, sugar, and kanten powder. Heat over medium heat, stirring until the kanten and sugar are fully dissolved.
  2. Once boiling, add the red bean paste to the saucepan. Stir continuously until the paste is well incorporated and the mixture is smooth.
  3. Continue heating for 1-2 minutes, stirring constantly, until the mixture thickens slightly and becomes homogeneous.
  4. Carefully pour the hot mixture into a rectangular or square mold lined with plastic wrap or parchment paper for easy removal.
  5. Let the yokan cool to room temperature, then refrigerate for at least 2 hours, or until fully set and firm.
  6. Once set, lift the yokan out of the mold using the plastic wrap, slice into desired thickness, and serve chilled.

Notes

Traditional Japanese yokan can be stored in the refrigerator for up to 2 weeks. For a lighter texture, some recipes substitute a portion of the red bean paste with chestnut paste or matcha, but this 4-ingredient version keeps it authentic and simple.