Japanese Wagashi Archives - Sweetery Escapades

Easy Pan-Fried Imagawayaki Japanese Red Bean Cakes

Pan-fry imagawayaki, Japanese red bean cakes with a soft pancake shell, in mold pans until golden. Ready in under an hour with 6 pantry ingredients.

Steam a soft karukan Japanese yam cake from grated nagaimo, egg whites and sugar for a bouncy, sponge-like crumb in about an hour.

Boil three-color hanami dango in about 25 minutes for soft, chewy mochi balls colored pink, white, and green for hanami picnics.

Simmer kuzu starch into glossy chilled kuzumochi, then dust with kinako and drizzle kuromitsu for an authentic Japanese jelly dessert.

Shape nerikiri wagashi from shiro-an and gyuhi dough into delicate seasonal flowers, no oven needed, ready in under an hour.

Simmer agar and sugar into kohakutou crystal candy, jewel-shaped Japanese sweets with a crackly sugar shell and soft jelly center.

Simmer azuki beans into sweet anko and sandwich between crisp monaka wafer shells for a light Japanese treat.

Simmer kanten jelly cubes for this homemade anmitsu recipe with anko, fruit, and kuromitsu syrup, a cooling Japanese teahouse classic.

Simmer kanten (agar) with sugar and red bean paste, then chill this silky yokan into firm, sliceable squares in under 3 hours.

Griddle fluffy dorayaki pancakes in 20 minutes and fill with sweet red bean paste for a classic Japanese teatime treat.