Yokan Red Bean with Matcha (Printable)

Silky anko yokan topped with bright matcha jelly—chilled bars with balanced sweetness and a clean agar-set.

# What You'll Need:

→ Red bean jelly layer

01 - 1 2/3 cups sweetened red bean paste (anko), smooth koshian preferred
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 ceremonial-grade matcha, sifted

# How to make it:

01 - Combine 1 1/2 cups cold water and 1 1/2 teaspoons agar-agar powder in a medium saucepan; stir to disperse and bring to a gentle boil. Simmer 1–2 minutes, stirring, 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 homogeneous, adjusting vigor to eliminate lumps without aerating excessively.
03 - Pour the red bean mixture into a rectangular mold (approximately 7 x 5 inches); skim any surface bubbles with a small spatula. Allow to cool at room temperature for about 10 minutes, then refrigerate 30 minutes to achieve a light set.
04 - In a clean saucepan, combine 1 cup cold water with 1 teaspoon agar-agar powder. Bring to a boil, then simmer 1–2 minutes, stirring to ensure full dissolution of the agar.
05 - Reduce heat to low, add 2 tablespoons sugar, then whisk in the sifted matcha until fully dissolved and the mixture is smooth with no streaks or lumps.
06 - Allow the matcha mixture to cool until warm but not hot (near room temperature) to prevent disturbing the red bean layer. Gently pour the matcha jelly over the lightly set red bean layer, using a spoon held just above the surface if needed to soften the pour.
07 - Refrigerate the assembled bars for at least 1 hour, or until both layers are completely firm to the touch.
08 - Run a thin knife around the mold edge, invert onto a cutting board, and slice into bars or squares. Serve chilled.

# Recipe Expert Tips:

01 -
  • When you peel away the mold and see those striking green and crimson layers, it feels like unveiling a gift to yourself.
  • It&aposs refreshingly light, not too sweet, and marvelously pretty—a rare find in the world of make-ahead desserts.
02 -
  • Rushing the matcha layer when it&aposs too hot can melt the red bean foundation—let it cool until just warm to the touch.
  • Carefully skimming off bubbles leaves your layers clear and picture-perfect, learned after several polka-dotted attempts.
03 -
  • Always sift the matcha—it dissolves more easily and you'll avoid bitter pockets that sneak up in a single bite.
  • A little patience during chilling makes all the difference—each layer should feel gently springy but never rubbery.
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