Strawberries and Milk Yokan (Printable)

Delicate Japanese milk yokan dotted with fresh strawberries offers a light, refreshing dessert ideal for warm seasons.

# 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

→ Flavor

05 - 1 tsp vanilla extract

→ Optional Garnish

06 - Fresh mint leaves

# How To Make It:

01 - Rinse strawberries thoroughly, remove hulls, and cut in half. Arrange strawberry halves evenly in a rectangular mold or loaf pan (approximately 8 x 4 inches).
02 - In a small saucepan, combine whole milk, granulated sugar, and powdered agar-agar. Whisk vigorously until agar-agar is completely dissolved and no lumps remain.
03 - Place saucepan over medium heat and bring mixture to a gentle simmer, stirring constantly. Maintain simmer for 2 minutes to fully activate the gelling properties of the agar-agar.
04 - Remove from heat immediately and stir in vanilla extract until fully incorporated.
05 - Let milk mixture cool for 2 to 3 minutes, then gently pour over arranged strawberries in the mold. Lightly tap mold on counter to release air bubbles and distribute strawberries evenly. Allow to cool to room temperature.
06 - Refrigerate for at least 3 hours or until completely firm and set throughout.
07 - Once fully set, unmold onto cutting board and slice into rectangular portions. Garnish with fresh mint leaves if desired.

# Expert Tips:

01 -
  • The texture is somewhere between a pudding and a jelly—creamy yet firm enough to slice into perfect cubes
  • It looks restaurant fancy but actually requires zero technical skills beyond knowing how to heat milk
  • You can make it ahead and keep it in the fridge for those sudden I need dessert now moments
02 -
  • Agar sets firmer than gelatin and melts at a much higher temperature, so this dessert holds up beautifully at room temperature during outdoor gatherings
  • If your yokan doesn't set properly, it's almost always because you didn't simmer it long enough or the agar wasn't fully dissolved
03 -
  • Use a wet knife to slice—run it under hot water and wipe it clean between cuts for those pristine restaurant style edges
  • Agar continues to firm up in the fridge, so if you slice it too soon it might seem slightly softer than expected

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