Strawberries and Milk Yokan (Print Version)
Delicate Japanese dessert featuring sweet, creamy milk yokan dotted with fresh strawberries
# What You Need:
→ Fruit
01 - 7 oz fresh strawberries, hulled and halved
→ Dairy
02 - 1 2/3 cups whole milk
→ Sweeteners
03 - 1/3 cup granulated sugar
→ Gelling Agents
04 - 2 tsp powdered agar-agar
→ Flavorings
05 - 1 tsp vanilla extract
→ Garnish
06 - Fresh mint leaves
# Directions:
01 - Rinse, hull, and halve the fresh strawberries. Arrange them evenly in a rectangular mold or loaf pan (approximately 8 x 4 inches).
02 - In a small saucepan, whisk together the whole milk, granulated sugar, and powdered agar-agar until completely dissolved.
03 - Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly. Continue simmering for 2 minutes to fully activate the agar-agar.
04 - Remove from heat and stir in the vanilla extract until well incorporated.
05 - Allow the milk mixture to cool for 2-3 minutes, then gently pour it over the arranged strawberries. Tap the mold lightly to release any air bubbles and ensure even distribution.
06 - Let the yokan cool to room temperature, then refrigerate for at least 3 hours until completely firm and set.
07 - Unmold the set yokan onto a cutting board and slice into portions. Garnish with fresh mint leaves if desired.
# Expert Tips:
01 -
- The texture is somewhere between pudding and jelly, making each bite feel luxurious without being heavy
- It tastes like the essence of strawberry and milk, with nothing artificial or cloying about it
02 -
- Agar-agar needs to simmer to activate properly, so don't rush those 2 minutes or your yokan won't set
- Letting the milk mixture cool slightly before pouring prevents the strawberries from floating to the top
03 -
- If your yokan doesn't set firm enough, you can dissolve a bit more agar in a small amount of hot milk and fold it into the set mixture before chilling again
- Rinse your mold with cold water before adding the strawberries to help everything release cleanly later