Vegan Yokan

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Lightly grease a rectangular mold (approximately 15x8 cm) with a neutral oil or line with parchment paper, leaving an overhang on the sides.

   Ca. 2 min.

   Kokkens note: Using parchment paper makes removal much easier.

2. 2

   In a medium saucepan, combine the agar-agar powder and water. Whisk well to dissolve the agar-agar.

   Ca. 2 min.

   Kokkens note: Ensure there are no lumps of agar-agar before heating.

3. 3

   Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.

   Ca. 3 min.

   Kokkens note: Keep stirring to prevent the agar-agar from sticking to the bottom.

4. 4

   Reduce the heat to low and simmer for 2-3 minutes, or until the agar-agar is completely dissolved and the mixture is slightly thickened.

   Ca. 3 min.

   Kokkens note: The mixture should be clear and no longer grainy.

5. 5

   Add the sugar and salt to the saucepan and stir until the sugar is fully dissolved.

   Ca. 1 min.

6. 6

   Stir in the red bean paste, breaking up any large clumps with your spoon or whisk, until it is fully incorporated and the mixture is smooth.

   Ca. 3 min.

   Kokkens note: A smooth red bean paste will result in a silkier yokan.

7. 7

   Remove the saucepan from the heat.

8. 8

   Pour the hot yokan mixture into the prepared mold.

   Ca. 1 min.

   Kokkens note: Work quickly as agar-agar sets relatively fast.

9. 9

   Allow the yokan to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill and set completely.

   Ca. 3 t.

   Kokkens note: Chilling for at least 3 hours, or preferably overnight, ensures a firm set.

10. 10

    Once fully set, carefully remove the yokan from the mold and slice it into desired shapes using a sharp, wet knife.

    Kokkens note: Wiping the knife with a damp cloth between slices helps prevent sticking and creates clean cuts.