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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.
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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
Keyword strawberries, yokan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 245kcal

Ingredients

Milk Kanten

Mizu Yokan

Instructions

Prep Strawberries

  • Dice the strawberries and set aside. 
    10 strawberries

Milk Kanten

  • In a small saucepan over medium heat, combine milk, sugar, and kanten powder and stir until kanten is completely dissolved.
    250 ml milk, 1 T sugar, 1 t kanten powder
  • 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.
    1 T condensed milk
  • Place half of the strawberries into the mixture, spread out evenly.
  • Place in refrigerator to set, while making the yokan portion. 

Yokan

  • Clean out the saucepan, place over medium heat.
  • Combine the water and kanten, stir until dissolved, bring to a boil and reduce heat.
    1 t kanten powder, 250 ml water
  • Simmer for 2 minutes and remove from heat.
  • Stir in the koshian until fully combined.
    250 g koshian (smooth sweet red bean paste)
  • 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.

Serve

  • To serve, cut into rectangles. 

Video

Nutrition

Calories: 245kcal | Carbohydrates: 50g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 37mg | Potassium: 148mg | Fiber: 2g | Sugar: 40g | Vitamin A: 118IU | Vitamin C: 18mg | Calcium: 104mg | Iron: 1mg