Steam Oven Recipe: Three-Layer Steamed Yokan

 

Three-Layer Steamed Yokan

Three-Layer Steamed Yokan - Steam Oven Recipe


A Layered Delight: Three-Layer Steamed Yokan is a beautiful and elegant Japanese dessert, showcasing distinct layers of flavours and colours. This version typically includes a vibrant green matcha layer, a classic red bean layer, and a creamy white bean layer. It’s a feast for both the eyes and the palate, offering a variety of tastes and textures in a single bite. Adapting this traditional dessert for a steam oven ensures each layer is perfectly cooked to a smooth, tender consistency.

Ingredients:

  • White Bean Layer:
    • 100g Shiro-an (white bean paste)
    • 50ml Water
    • 20g Sugar
    • 1.5g Agar-agar powder
  • Red Bean Layer:
    • 100g Anko (sweetened red bean paste)
    • 50ml Water
    • 1.5g Agar-agar powder
  • Matcha Layer:
    • 100g Shiro-an (white bean paste)
    • 50ml Water
    • 20g Sugar
    • 1.5g Agar-agar powder
    • 1 tsp Matcha green tea powder

Equipment:

  • Steam oven
  • Small saucepan
  • Heatproof container (e.g., a loaf pan or square container)
  • Whisk
  • Baking paper (optional)
  • Sieve (for matcha)

Instructions:

1. Prepare the Container:

* Line your heatproof container with baking paper for easy removal.

2. Make the First Layer (White Bean):

* In a saucepan, whisk together the agar-agar powder and sugar.

* Add the water and heat over low-medium heat, stirring constantly, until the agar-agar and sugar are completely dissolved.

* Add the shiro-an (white bean paste) and stir until it forms a smooth mixture.

* Pour this mixture into the prepared container.

3. Steam the First Layer:

* Place the container in your steam oven.

* Steam at 100°C (212°F) for 10-15 minutes, or until the layer is firm to the touch. This is a crucial step to ensure the layers don't blend.

4. Make the Second Layer (Red Bean):

* While the first layer is steaming, prepare the next one. In a clean saucepan, whisk together the agar-agar powder and water.

* Heat and stir until the agar-agar is dissolved.

* Add the anko (red bean paste) and stir until smooth.

5. Steam the Second Layer:

* Carefully remove the container with the steamed white bean layer from the oven.

* Gently pour the red bean mixture on top of the firm white bean layer.

* Return to the steam oven and steam for another 10-15 minutes, until the red bean layer is firm.

6. Make the Third Layer (Matcha):

* In a clean saucepan, whisk together the agar-agar powder and sugar.

* Add the water and heat, stirring, until dissolved.

* Sift the matcha powder to remove any lumps, then add it to the mixture. Whisk until smooth.

* Stir in the shiro-an (white bean paste) until fully combined and smooth.

7. Steam the Third Layer:

* Remove the container with the first two layers from the oven.

* Carefully pour the matcha mixture on top of the red bean layer.

* Return to the steam oven and steam for a final 10-15 minutes, until the top layer is firm.

8. Cool and Serve:

* Once steaming is complete, remove the yōkan from the oven.

* Let it cool at room temperature, then refrigerate for at least 3 hours, or until fully set.

* Carefully slice and serve chilled.


Tips:

  • Even Layers: Pour each layer slowly and gently to avoid disturbing the layer below.
  • Agar-agar: Ensure the agar-agar is completely dissolved each time before adding the bean paste to prevent a grainy texture.
  • Sweetness: Adjust sugar levels to your taste, especially if your bean pastes are already very sweet.
  • Steam Time: Keep an eye on the yōkan; the steaming time for each layer may vary slightly. The goal is for each layer to be just firm enough to support the next.
  • Variations: Feel free to get creative with your layers! You could use coffee, fruit purees, or other flavours to create your own unique yōkan.

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