Strawberries and Milk Yokan (Printable)

Delicate Japanese milk yokan with fresh strawberries, light and refreshing for warm seasons.

# Ingredient List:

→ Fruit

01 - 7 oz fresh strawberries, hulled and halved

→ Dairy and Sweeteners

02 - 1 3/4 cups whole milk
03 - 1/3 cup granulated sugar

→ Gelling and Flavor

04 - 2 tsp powdered agar-agar
05 - 1 tsp vanilla extract

→ Optional Garnish

06 - Fresh mint leaves

# Directions:

01 - Rinse strawberries thoroughly, remove the green hulls, and slice each berry in half lengthwise. Distribute the halves evenly across the bottom of an 8 x 4-inch rectangular loaf pan or similar mold.
02 - In a small saucepan, add the whole milk, granulated sugar, and powdered agar-agar. Whisk vigorously until the agar-agar is completely dissolved and no lumps remain.
03 - Place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring constantly. Maintain the simmer for 2 minutes to ensure the agar-agar is fully activated.
04 - Remove the saucepan from the heat source. Stir in the vanilla extract until fully incorporated into the warm milk mixture.
05 - Let the mixture cool for 2 to 3 minutes, then gently pour it over the arranged strawberries. Lightly tap the mold on the counter to release trapped air bubbles and settle the fruit evenly.
06 - Allow the yokan to reach room temperature, then refrigerate for a minimum of 3 hours or until completely firm and set.
07 - Unmold the set yokan onto a cutting board. Slice into portions and garnish with fresh mint leaves if desired.

# Expert Tips:

01 -
  • The texture is somewhere between pudding and jelly, creamy yet delicate and incredibly refreshing on hot days
  • It comes together in under 30 minutes of active time but looks like something from a Japanese pastry shop
  • Agar-agar sets beautifully at room temperature, so no worrying about temperamental gelatin
02 -
  • Agar-agar needs to come to a full simmer to activate properly, or your yokan will never set correctly
  • Pouring the milk mixture when it is too hot will make the strawberries float, while too cold will cause it to set before you finish pouring
  • Yokan is best served within 24 hours, as the strawberries can release water and make the texture weepy after that
03 -
  • Taste your milk mixture before pouring it into the mold, as you can still adjust the sweetness at this point
  • Work quickly once the mixture has cooled, as agar begins setting faster than you might expect

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