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Strawberry and Milk Yokan- A layer of milk kanten and a layer of mizu yokan, studded with strawberry chunks, makes for a beautiful and refreshing summer treat.

Strawberries and Milk Yokan

A layer of milk kanten and a layer of mizu yokan, studded with strawberry chunks, makes for a beautiful and refreshing summer treat.

Course Dessert
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 246 kcal

Ingredients

Milk Kanten

  • 250 ml milk
  • 1 T sugar
  • 1 t kanten powder
  • 1 T condensed milk

Mizu Yokan

  • 250 g koshian (smooth sweet red bean paste) 1/2 of a standard bag of koshian
  • 250 ml water
  • 1 t kanten powder
  • 10 strawberries

Instructions

  1. Dice the strawberries and set aside. 

  2. In a small saucepan over medium heat, combine milk, sugar, and kanten powder and stir until kanten is completely dissolved. Bring to a boil, turn down the heat, and simmer for 2 minutes. Remove from heat, stir in the condensed milk, and pour into a 6inx8in container. Place half of the strawberries into the mixture, spread out evenly. Place in refrigerator to set, while making the yokan portion. 

  3. Clean out the saucepan, place over medium heat. Combine the water and kanten, stir until dissolved, bring to a boil and reduce heat. Simmer for 2 minutes and remove from heat. Stir in the koshian until fully combined. Gently spoon the mixture over the milk kanten. The mixture is hot, so if you pour it, it can break through the milk kanten. Spread the remaining strawberries throughout the Yokan mixture, and allow to cool. Refrigerate until fully cooled.

  4. To serve, cut into rectangles.