Go Back
Yummy Yokan in a cozy Japanese Table style, best Japanese dessert

Easy Yokan Recipe: A Step-by-Step Guide to This Classic Japanese Dessert

By Emma Cook
This Japanese sweet bean jelly (yokan) is smooth, lightly sweet, and naturally vegan! Made with anko (red bean paste) and agar-agar, it's a traditional wagashi dessert that pairs perfectly with matcha or green tea. Whether you prefer neri yokan (firmer) or mizu yokan (lighter), this easy yokan recipe will guide you through every step to achieve the perfect texture!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Japanese
Servings 6 pieces
Calories 120 kcal

Ingredients
  

For Traditional Red Bean Yokan:

  • 1 tsp agar-agar powder or 4g kanten sticks
  • 1 cup 240ml water
  • 1 cup 250g anko (sweet red bean paste)
  • 1/3 cup 65g sugar

For Matcha Yokan Variation:

  • 1 tsp matcha powder sifted
  • Replace 1/4 cup of water with matcha tea for added flavor

Optional Add-ins:

  • 1/4 cup chestnuts for Kuri Yokan
  • 1 tsp yuzu zest for a citrusy touch

Instructions
 

Step 1: Preparing the Agar Mixture

  • In a small saucepan, combine agar-agar powder with 1 cup of water.
  • Stir continuously over medium heat for about 5 minutes, ensuring the agar dissolves completely.
  • Reduce heat to low and keep warm while preparing the anko mixture.

Step 2: Mixing with Anko Paste

  • In a separate bowl, whisk together anko and sugar until smooth.
  • Gradually add the warm agar mixture, stirring constantly to prevent lumps.
  • Continue cooking over low heat for 3–4 minutes until thickened.

Step 3: Pouring & Setting the Yokan

  • Lightly grease a rectangular mold or small loaf pan for easy removal.
  • Pour the yokan mixture into the mold, smoothing the top with a spatula.
  • (Optional) Add chestnuts, matcha powder, or yuzu zest before the mixture sets.
  • Let it cool at room temperature for 30 minutes.

Step 4: Chilling & Serving the Yokan

  • Transfer the mold to the refrigerator and chill for at least 2 hours.
  • Once firm, remove from the mold and slice into bite-sized squares.
  • Serve chilled with matcha, hojicha, or traditional Japanese tea.

Notes

  • Adjust sweetness by increasing or decreasing the sugar.
  • For mizu yokan (softer texture), use ½ tsp agar-agar instead of 1 tsp.
  • Store in an airtight container in the fridge for up to 5 days.
  • Freezing is possible, but the texture may become slightly crumbly when thawed.
  • Calories per Serving: ~120 calories per slice (varies based on add-ins)