Mei’s Red Bean Yokan
(Japanese Red Bean Jelly)
By Madhavi d.d.
•2/3 cup agar (about 1 oz)
•1 pack (or 1 can) red bean paste (14 oz)*
•3 tbsp brown sugar
•3 cups water
Preparation
In a medium pot, boil all ingredients for a few minutes. Stir constantly. Turn the heat to
low and continue cooking for another 15 minutes. Pour the liquid to a mold a small baking
dish. Let it cool for 4 hours or until firm.
*Red bean paste can be purchased at most Asian markets. If you are not able to find it,
cook 1 cup of azuki beans with 3 cups of water and 1 cup of sugar (this may take 1 to 2
hours even if you soak the beans over night).
**This dessert is packed with iron. For those who are pregnant or nursing, this is the ideal
sweet for you.
***One of my favorite sweets when I was young. This recipe is for my late grandmother,
Mei, who taught me Japanese and made me wonderful Japanese foodstuffs.
Serves
18 pieces
