Yokan Red Bean Matcha Layer (Print Version)

Layered yokan: smooth sweet red bean jelly topped with vibrant matcha jelly, chilled and sliced for elegant servings.

# What You Need:

→ Red Bean Jelly Layer

01 - 1 2/3 cups sweetened red bean paste (koshian, smooth; about 14.1 oz)
02 - 1 1/2 cups water
03 - 1 1/2 teaspoons agar-agar powder (about 5 g)

→ Matcha Jelly Layer

04 - 1 cup water
05 - 1 teaspoon agar-agar powder (about 4 g)
06 - 2 tablespoons granulated sugar
07 - 1 1/2 teaspoons sifted matcha powder

# Directions:

01 - Combine 1 1/2 cups water and 1 1/2 teaspoons agar-agar powder in a medium saucepan. Stir to disperse and bring to a gentle boil, simmering 1–2 minutes until agar is fully dissolved.
02 - Remove the pan from heat and whisk in the sweetened red bean paste until the mixture is completely smooth and homogenous, scraping the sides with a spatula as needed.
03 - Pour the red bean mixture into a rectangular mold or loaf pan (about 7 x 5 inches). Skim off any surface bubbles with a spoon or spatula and let cool on the counter for 10 minutes.
04 - Transfer the mold to the refrigerator and chill for 30 minutes, until the red bean layer is lightly set but still slightly tacky to the touch.
05 - In a clean saucepan, combine 1 cup water and 1 teaspoon agar-agar powder. Stir, bring to a boil, and simmer 1–2 minutes until the agar is fully dissolved.
06 - Lower the heat, add 2 tablespoons sugar, then whisk in the sifted matcha powder until the sugar and matcha are completely dissolved and the mixture is smooth with no lumps.
07 - Allow the matcha mixture to cool until warm but not hot (room temperature). Gently pour it over the set red bean layer, taking care not to disturb the surface.
08 - Chill the assembled block in the refrigerator for at least 1 hour, or until fully firm. Unmold, slice into bars or squares, and serve chilled.

# Expert Tips:

01 -
  • You can serve this at gatherings and everyone will think you spent hours on it, even though it's surprisingly simple.
  • The mellow sweetness and gentle matcha bitterness make each bite feel like a tiny, elegant celebration.
02 -
  • If the agar isn’t fully dissolved before adding the red bean paste, the jelly will never set firmly—I learned this the sticky way.
  • Letting the matcha layer cool before pouring helps keep lines perfectly clean, instead of blending into a murky swirl.
03 -
  • Always whisk matcha with a bit of hot water first to keep the green smooth and brilliant in the jelly.
  • Let guests cut their own slices, and watch their faces light up—presentation is half the joy with yokan.
Go Back