Sweet Bean Jelly
The Quirky Foodster Team
Ingredients
- Sweetened red bean paste (anko) — 400 g (14.1 oz)
- Agar agar powder — 4 g
- Water — 300 ml (1 1/4 cups)
- Sugar — 60 g (2.1 oz)
- Salt — a pinch
Method
- Dissolve the agar agar in the water in a saucepan and bring to a gentle boil, stirring until fully dissolved.
- Add the sugar and a pinch of salt, and stir until dissolved.
- Reduce the heat and stir in the red bean paste until smooth and well combined.
- Simmer gently for 5 minutes, stirring frequently.
- Pour into a rectangular mould and let cool, then chill until fully set.
- Slice into small pieces to serve.
Introduction: A dense, sweet jelly of red bean paste set with agar, a refined confection that developed largely during the feudal period alongside the rise of tea ceremony culture.
Cultural Background: Yokan developed significantly during the Edo period, closely tied to the flourishing tea ceremony tradition, where a small, elegant sweet was served to complement the bitterness of matcha tea.
Tips: Stir constantly while the agar is dissolving to prevent lumps.
Variations: A layer of chestnuts pressed into the mixture before setting is a classic addition.
Nutrition: Approx. 150 kcal per piece.
FAQs:
Q: What is the connection to tea ceremony?
A: Yokan developed as a refined accompaniment to the tea ceremony, its dense sweetness carefully balancing the bitterness of matcha tea.
Q: How should this be stored?
A: Refrigerated, it keeps well for about a week.
- Sweetened red bean paste (anko) — 400 g (14.1 oz)
- Agar agar powder — 4 g
- Water — 300 ml (1 1/4 cups)
- Sugar — 60 g (2.1 oz)
- Salt — a pinch
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