Yokan
5 g agar (~0.8%)
2-300 g water
1-200 g sugar
150-300 g inverted sugar
0.2 g citric acid
flavor and color
azuki beans (enough to produce a hard gel)
2-300 g water
1-200 g sugar
150-300 g inverted sugar
0.2 g citric acid
flavor and color
azuki beans (enough to produce a hard gel)
Agar is dissolved in boiling water with sugar and inverted sugar and maintained at 106 ºC
for a few hours to reduce the volume. After brief cooling, the azuki bean purée previously
prepared and the acid are added together with flavors and colorings. It is left to cool overnight
at room temperature. This gel has a dried weight of 70–75%. It is placed in an oven at 55
ºC as long as needed to reach a dry weight of 84–86% and is cut in small pieces that are first
folded in an oblate (edible paper made of) and later in plastic.
prepared and the acid are added together with flavors and colorings. It is left to cool overnight
at room temperature. This gel has a dried weight of 70–75%. It is placed in an oven at 55
ºC as long as needed to reach a dry weight of 84–86% and is cut in small pieces that are first
folded in an oblate (edible paper made of) and later in plastic.
Keywords:hydrocolloid,agar
