Strawberries and Milk Yokan (Printer-friendly)

A delicate Japanese dessert with sweet, creamy milk yokan and fresh strawberries—refreshing and light.

# What You'll Need:

→ Main Components

01 - 7 oz fresh strawberries, hulled and halved
02 - 1 2/3 cups whole milk
03 - 1/3 cup granulated sugar

→ Gelling Agents

04 - 2 tsp powdered agar-agar

→ Flavorings

05 - 1 tsp vanilla extract

→ Optional Garnish

06 - Fresh mint leaves

# How To Make It:

01 - Rinse the strawberries thoroughly, remove the green hulls, and cut each berry in half. Arrange the strawberry halves evenly in a rectangular mold or loaf pan (approximately 8 x 4 inches), ensuring they are distributed in a single layer.
02 - In a small saucepan, combine 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. Once simmering, continue cooking for exactly 2 minutes to fully activate the gelling properties of the agar-agar.
04 - Remove the saucepan from heat and immediately stir in the vanilla extract until evenly incorporated throughout the milk mixture.
05 - Let the milk mixture cool for 2 to 3 minutes until slightly thickened but still pourable. Gently pour the liquid over the arranged strawberries in the mold. Lightly tap the mold on the counter to release any trapped air bubbles and ensure the strawberries remain evenly distributed.
06 - Allow the yokan to cool completely at room temperature, then refrigerate for at least 3 hours or until fully set and firm to the touch.
07 - Once fully set, carefully unmold the yokan onto a cutting board. Slice into rectangular portions and garnish with fresh mint leaves if desired. Serve chilled.

# Expert Tips:

01 -
  • It captures the essence of spring in every delicate spoonful, with strawberries suspended like jewels in cloudlike milk.
  • The technique is forgiving enough for a weeknight treat yet stunning enough for guests who think you spent hours mastering it.
02 -
  • Agar needs that full 2 minutes of simmering or your yokan will weep milky tears instead of holding its shape.
  • Pouring the milk while it's too hot will cook your strawberries slightly and turn them mushy.
03 -
  • Wipe your knife with a damp cloth between each slice for the cleanest cuts that show off those suspended berries.
  • Line your mold with parchment paper leaving overhang on the sides for effortless unmolding.

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