The earliest yokan was a soup made from mutton, which was cooled and frozen to serve as a meal. Later, Zen Buddhism spread to Japan. Since the monks did not eat meat, they mixed red beans with flour or arrowroot powder and steamed them. Therefore, yokan slowly evolved into a jelly-like food made from beans in Japan. Later, with the development of tea ceremony, yokan gradually became a famous tea snack.

Mung bean (red bean) yokan (serving 12)

Ingredients:

120 grams of mung beans, agar powder (agar powder), 4 teaspoons of white sugar or 100 grams of rock sugar

Method:

Wash the beans and soak them in water for 1 hour. Discard the soaking water. Add 2 cups of water to the electric pot and 3 cups of water to the outer pot to steam until soft.

Pour the steamed mung beans into the juicer, close the lid, and quickly blend into a puree (about 2 minutes).

Mix the agar powder and boiled sweetness evenly, add 1.5 cups of water, mix well, and boil over low heat until the agar powder is completely dissolved. Pour the mung bean puree into the cabbage water and mix evenly, then pour it into a rectangular mold (24 minutes long and 15 centimeters wide). Let it cool slightly and put it in the refrigerator for 1 hour to take shape. Can be cut into 12 long cubes.

ps. Change mung beans to the same amount of red beans to make red bean yokan