Yokan 羊羹
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5.0
6 reviews
Excellent
Yokan 羊羹
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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!
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Ingredients
- 400 g Koshian
- 130 g sugar
- half Bō(stick) Kanten *1
- 200 ml water
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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 Information
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Calories
198kcal
(10%)
Carbohydrates
47g
(16%)
Protein
2g
(4%)
Fat
0.1g
(0%)
Sodium
1mg
(0%)
Potassium
0.3mg
(0%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 0.1g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 0.3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
6 reviews
Excellent
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