Gluten-free and vegan, these thick and fudgy white bean jelly are easy-to-make Asian treats that are made with sweetened white bean paste and agar agar powder. Here’s a white bean version!
Here’s one of my favorite Asian confectionaries I grew up eating as a child. Slick and shiny, Neri yokan is a jelly-like treat that’s made using sweetened bean paste and agar agar, a plant-based alternative to gelatin that’s frequently used in Asian cuisines. While these luxurious desserts are sold in confectioneries and bakehouses all across East Asia, it’s actually pretty easy to make at home and only takes about 30 minutes to make from scratch.
What I love the best about neri yokan is its texture. It’s fun, not so much like jelly or jello, but thick, dense with a firm bite and fudgy mouthfeel. It melts in your mouth. You’ll love the stuff!
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.
- Sweetened red bean, canned (optional) – also sold in Asian grocery stores, or online, below:
How to Make Neri Yokan
White Bean Jelly
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.
Heat the mixture over low heat for 10-15 minutes, stirring constantly. Pour the mixture into a clean pyrex glass or silcone molds. Stir in the sweetened red beans.
Set aside and let cool for about 2-3 hours until the middle is set. Cut into bite sized blocks. Enjoy!
Recipe Variations and Optional Add Ins:
- You don’t have to keep this plain. Add some nuts, dried fruits or flavoring/extracts to keep this yokan interesting.
- You can also pour the yokan mixture into silicone molds.
Sweet Red Bean Yokan
Here’s the classic red bean yokan recipe
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
White Bean Yokan
- 1/2 cup water
- 2 tsp agar powder
- 1 T white sugar
- 2 T corn syrup
- 250 g fine white bean paste
- 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.
- Heat the mixture over low heat for 10-15 minutes, stirring constantly.
- Pour the mixture into a clean pyrex glass or silcone molds.
- (optional) Stir in cooked whole red beans.
- Set aside and let cool for about 2-3 hours until the middle is set.
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