Osmanthus and red bean yokan

Overview

Yokan is the most well-known tea snack in Japan, and it is also the most popular gift choice for people. Even in Hong Kong, where there are many gourmet foods, it is very popular. Many Hong Kong people mistakenly believe that yokan, like sushi, is a specialty of Japan. In fact, yokan is a famous food in northern China. The main ingredients for making yokan are bean paste and agar, and the reason why it is named yokan is said to be because originally yokan was a tea snack of the Manchus during their nomadic period outside the Great Wall. At that time, the soup was made from sheep liver, frozen, and then cut into thin slices and served with wine. Later, it was introduced into the temples, and the vegetarian monks replaced the lamb liver with adzuki beans, which gradually formed what it is today. Many years later, by chance, yokan spread across the ocean to Japan... Nowadays, improved yokan has many flavors, but the most popular one is the traditional adzuki bean yokan. The rich aroma of beans and the taste of sand in the mouth are really memorable.

Tags

• soup
• children
• old man
• afternoon tea
• agar
• clear water
• maltose
• osmanthus
• sugar
• bean paste

Ingredients

Steps

1. 1 The agar is soaked in water until soft, and the bean paste is cooked by my father for me

   

2. 2 Soak the agar, add appropriate amount of water and let it pass through the agar

   

3. 3 Add agar agar and sugar over low heat, stirring occasionally until completely melted

   

4. 4 Add bean paste and maltose

   

5. 5 Continue to simmer over low heat, stirring constantly

   

6. 6 When the bean paste and agar are completely combined, turn off the heat and add the osmanthus

   

7. 7 Pour into a flat-bottomed container, cool and then refrigerate

   

8. 8 Refrigerate, cut into pieces and serve on a plate