Matcha yokan recipe
The traditional way to eat yokan is cold. The refreshing taste of matcha and the sweet flavor of the white shiroan bean paste are a perfect match.
Equipment
- 1 mould 16.5 cm x 7 cm x 5.5 cm approximately
Ingredients
- 300 g shiroan sweetened white bean paste
- 15 g sugar
- 5 g matcha powder
- 5 g agar-agar
- 250 ml water
Instructions
- Mix the matcha powder and sugar in a small bowl.
- Gradually add the white bean paste and mix well.
- Put the water and agar powder in a saucepan, bring to a boil and leave on medium heat for about 2 minutes. Meanwhile, continue mixing the matcha and white bean paste.
- Once the mixture is homogeneous, pour it into the hot water.
- Stir well and make sure the mixture dissolves.
- Once dissolved, pour it into a mold that you have wet well beforehand. Wait for the mixture to cool and then leave it in the refrigerator for about 2 hours to harden.
- Take it out of the pan, cut it into pieces and serve it on a plate. You can then cut it in various ways according to your desires of presentation.
