Here is an easy-to-make Japanese Matcha Neri Yokan recipe that is made with only 6 ingredients – sweetened white bean paste, matcha powder, water, corn syrup and agar agar powder. These thick and fudgy confectionaries are also naturally gluten-free and vegan!
Ingredients Used to Make This
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Sweetened White Bean Paste (a.k.a. Shiro An)
- You can find Sweetened white Bean paste in some Asian grocery stores, but I usually order it online because it’s more difficult to find it in the US. It’s also sold on Amazon, below
- Agar Agar Powder – a gelatinous substance that’s derived from seasweeds and commonly used in Asian cuisines. It’s also becoming more popular as a plant-based alternative to gelatin. Agar Agar is sold in the form of flakes, powders, bars or strands, but I used the powder form as I think it gives me the most consistent results.
- Corn Syrup or Honey – Maple syrup and agave syrup works, but they don’t produce the thick, fudgy mouthfeel of neri-yokan as the ones made with corn syrup or honey.
- Matcha Powder – preferably ceremonial grade matcha powder for the best color, but any kind works. Sold in Asian grocery stores, or online, below:
Silicone mold – like this silicone mooncake mold
How to Make Matcha Neri Yokan
Matcha Neri Yokan Recipe
Stir agar powder in water and let sit for at least 5 minutes at room temperature. After 5 minutes, heat the water-agar mixture on medium-high heat, until it becomes thick and bubbly.
Stir in the white sugar and corn syrup and boil for another minute.
Lower the heat to low-medium, then add in the bean paste and matcha powder
Heat the mixture over low heat for 10-15 minutes, stirring constantly. Pour the mixture into a clean pyrex glass or silicone molds.
Set aside and let cool for about 2-3 hours until the middle is set.
Remove from mold. Enjoy!
Recipe Variations and Optional Add Ins:
- You don’t have to keep this plain. Add some sweetened beans, dried fruits or flavoring/extracts to keep this yokan interesting.
How to Store
- You can store these yokan covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic ziploc bag or airtight container to store in the fridge for up to 7 days, or freeze up to 4 weeks.
More Yokan Recipes You’ll Love
Matcha Neri Yokan
- 1/2 cup water
- 2 tsp agar powder
- 1 T white sugar
- 2 T corn syrup
- 250 g fine white bean paste
- 1 tsp matcha powder
- Stir agar powder in water and let sit for at least 5 minutes at room temperature.
- Heat the water-agar mixture on medium-high heat, until it becomes thick and bubbly.
- Stir in the white sugar and corn syrup and boil for another minute.
- Lower the heat to low-medium, then add in the bean paste and matcha powder.
- Heat the mixture over low heat for 10-15 minutes, stirring constantly.
- Pour the mixture into a clean pyrex glass or silcone molds.
- Set aside and let cool for about 2-3 hours until the middle is set. Remove carefully.
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