How to make Yokan with Agar ?

How to make Yokan with Agar ?

5 g agar (~0.8%) 2-300 g water

1-200 g sugar

150-300 g inverted sugar

0.2 g citric acid flavor and color

azuki beans (enough to produce a hard gel)

Agar is dissolved in boiling water with sugar and inverted sugar and maintained at 106 ºC for a few hours to reduce the volume. After brief cooling, the azuki bean purée previously prepared and the acid are added together with flavors and colorings. It is left to cool overnight at room temperature. This gel has a dried weight of 70–75%. It is placed in an oven at 55ºC as long as needed to reach a dry weight of 84–86% and is cut in small pieces that are first folded in an oblate (edible paper made of) and later in plastic.

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