John Myers
Ingredients for 1 servings:
- 500 g sweet red bean paste (Anko)
- 7 g agar-agar
- Water for springing
- 300 ml water
- ½ tsp salt
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes
delicious Japanese sweets
Briefly rinse 7g of agar-agar under running water and let it swell in a bowl of water for 30 minutes. Then squeeze out the excess water, tear it into small pieces, and place it in a saucepan with the 300ml water and salt. Heat over medium heat until the water almost boils, stirring until the agar-agar has completely dissolved. Add the anko and mix well. After 2 minutes, remove from the heat and pour into a 20 x 20cm dish. When the mixture has set (after about 1 hour), cut it into small rectangles and serve. However, like most gelled foods, it tastes better when well chilled. Yokan will keep in the refrigerator for at least a week.
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