How To Make Neri Yokan (Traditional Japanese Red Bean Jelly Candy)
You can't talk about "Wagashi" without mentioning red bean (Azuki) paste. While there are many Wagashi that contain red bean paste, one of the simplest and most authentic ones is "Yokan."
Yokan is primarily categorized into three types (Neri Yokan, Mizu Yokan, and Mushi Yokan) based on its preparation. Hence, the name "Neri Yokan" is derived from this simmering and mixing process.
Yokan is crafted from red bean paste, sugar, and Kanten—a Japanese gelatin made from algae.
While this traditional and classic Wagashi has long been cherished, recently, visually and taste-wise attractive Yokan varieties have emerged. These include colorful Yokan, fruit Yokan, and even versions with added rum, reminiscent of Western confectionery.
Exploring and discovering your favorite Yokan can be an interesting experience when you have the chance to visit Japan.
When preparing and making Neri Yokan, there are some tips that you should know before getting started. Here are the tips:
- Powdered Kanten needs to be thoroughly heated for it to work properly. If the heating process is not enough, it gets difficult to harden the Yokan.
- Kanten has a characteristic that quickly thickens the liquid at room temperature. Therefore, you need to pour the Kanten mixture into the mold quickly while it is still hot enough.
- When heating the mixture, keep stirring thoroughly to avoid burning the bottom of the pot.
- Wet the mold with water before pouring to make it easier to remove from the mold.
These are essential tips for making Neri Yokan. Once you have your Yokan, try enjoying it with green tea. The bitterness of green tea matches the sweetness of Yokan, creating a delightful "marriage" in your mouth with this combination.
Overview
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Total servings: 6
Difficulty: Easy
Ingredients
- 300 g Smooth Red Bean Paste (Koshian)
- 150 ml Water
- 100 g Sugar (Johakuto Japanese White Sugar, caster sugar, or any refined white sugar)
- 3 g Powdered Kanten (Agar)
0 comments