Mei’s yokan
Ingredients
•2/3 cup agar flakes (about 1 oz)
•1 pack (or 1 can) red bean paste (14 oz)*
•3 tbsp brown sugar
•3 cups water
Preparation
1.In a medium pot, boil all ingredients for a few minutes. Stir constantly. Turn the heat to low and continue cooking for another 15 minutes. Pour the liquid to a mold a small baking dish. Let it cool for 4 hours or until firm.
2.Red bean paste can be purchased at most Asian markets. If you are not able to find it, cook 1 cup of azuki beans with 3 cups of water and 1 cup of sugar (this may take 1 to 2 hours even if you soak the beans over night).
3.This dessert is packed with iron. For those who are pregnant or nursing, this is the ideal sweet for you.
4.One of my favorite sweets when I was young. This recipe is for my late grandmother, Mei, who taught me Japanese and made me wonderful Japanese foodstuffs.
Serves
18 pieces
By Madhavi Devi Dasi
•2/3 cup agar flakes (about 1 oz)
•1 pack (or 1 can) red bean paste (14 oz)*
•3 tbsp brown sugar
•3 cups water
Preparation
1.In a medium pot, boil all ingredients for a few minutes. Stir constantly. Turn the heat to low and continue cooking for another 15 minutes. Pour the liquid to a mold a small baking dish. Let it cool for 4 hours or until firm.
2.Red bean paste can be purchased at most Asian markets. If you are not able to find it, cook 1 cup of azuki beans with 3 cups of water and 1 cup of sugar (this may take 1 to 2 hours even if you soak the beans over night).
3.This dessert is packed with iron. For those who are pregnant or nursing, this is the ideal sweet for you.
4.One of my favorite sweets when I was young. This recipe is for my late grandmother, Mei, who taught me Japanese and made me wonderful Japanese foodstuffs.
Serves
18 pieces
By Madhavi Devi Dasi
