Crystal Osmanthus Yokan
Two-layer yokan: a clear crystal osmanthus layer on top and a red bean paste layer on the bottom.
Ingredients
Water (for crystal layer)
260 g
Sweet osmanthus in syrup
70 g
Agar agar (for crystal layer, soak in cold water)
4 g
Water (for red bean layer)
360 g
Red bean paste filling
360 g
Fine granulated sugar
60 g
Salt (about 0.625 ml)
1/8 teaspoon
Agar agar (for red bean layer, soak in cold water)
8 g
Instructions
1
Make the crystal osmanthus layer
Soak the agar agar in cold water, then squeeze out the excess. Bring the water and sweet osmanthus in syrup to a boil, reduce to low heat, add the agar agar, and cook for 2–3 minutes until dissolved. Pour into a mixing bowl, set it over cold water and stir to cool to about 50°C, then pour into a 7-inch square springform pan. Let stand at room temperature for about 1 hour until completely set.
2
Make the red bean yokan
Bring the water to a boil, add the agar agar, and cook over low heat for 2–3 minutes until dissolved. Add the red bean paste filling and stir until evenly combined, then add the fine granulated sugar and salt and stir until dissolved before turning off the heat. Pour into a mixing bowl, set it over cold water and stir to cool to 50°C.
3
Assemble and chill
Pour the red bean yokan mixture over the set crystal osmanthus layer. Refrigerate for 1 hour until set. Remove, invert to unmold with the crystal layer facing up, and cut into small pieces.
