Easiest Way to Make Tasty Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★

Easiest Way to Make Tasty Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ Delicious, fresh and tasty.

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★. The jellied dessert is made with sweet red bean paste, sugar, and other flavorful ingredients such as chestnuts. The red bean paste is still sweet, and you can add other sweeteners or sweet ingredients in place of sugar. Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days.

In other variations of yokan, the red beans are There are several flavor varieties of yokan and mizu yokan.

Examples of additional ingredients include foods such as chopped chestnuts, sweet.

The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar.

You can have Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ using 16 ingredients and 13 steps. Here is how you cook that.

Ingredients of Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★

1. Prepare cup of size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40ｍｌ.

2. It’s of ■ Caramel Jelly.

3. You need of ・4g (2 tsp.) agar.

4. Prepare of ・20g (1.7 Tbsp.) granulated sugar.

5. You need of ・120g / 120ml (1/2 cup) water.

6. Prepare of ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel).

7. Prepare of ・2 Tbsp. water (for caramel).

8. It’s of ・3 Tbsp. water (for caramel).

9. It’s of ■ MIZU YOKAN (azuki bean Jelly).

10. You need of ・265 g / 265 ml (1 cup and 2 Tbsp) water.

11. Prepare of ・230 g (8.1 oz) ''KOSHI-AN''.

12. Prepare of (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste).

13. It’s of ・37g (3 Tbsp.) granulated sugar.

14. It’s of ・ 6.5g (about 1 Tbsp.) agar.

15. You need of ■2-3 chestnuts (stewed in sugar).

16. It’s of ※1cup=235cc(USA).

There are several flavors of Yokan in Japan.

This jelly is rather popular as Japanese treat nowadays, but its origin is Chinese: it is again the Buddhist monks who introduced it in Japan during the XII century.

Basilisk - Death of Azuki Rousai (Japanese Subtitles).

Japanese Anmitsu Dessert Topped with Azuki Bean Jam.

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ instructions

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/sV-QohJHf6U.

2. Cut chestnuts small pieces. Line up mini cups..

3. 【Caramel Jelly】Make caramel sauce. Put 60g (1/3 cup) granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When it becomes golden, turn off the heat. Add 3 Tbsp water..

4. Heat it again on low heat to make it smooth. Turn off the heat and let it cool..

5. Put granulated sugar and agar in a bowl. (granulated sugar : 20g / 1.7 Tbsp, agar : 4g / 2 tsp) Mix well to prevent the agar from becoming lumpy. Put 120ml (1/2 cup) water in a pot and bring to a boil. Turn down the heat a little after boiling..

6. Add the granulated sugar and agar in 4 part. Melt it completely each time. After all melted, heat it while mixing for a minute..

7. Add the caramel sauce. Heat it while mixing on medium heat for 1.5 min. Strain it with a tea strainer..

8. Pour a small amount into each mini cup. Wait for 5 min as it is. Put the chestnuts on it..

9. Gently scratch the surface. By doing this, the caramel jelly is attached to azuki bean jelly..

10. 【MIZU-YOKAN (azuki Bean Jelly)】Mix well granulated sugar and agar. (granulated sugar : 37g / 3 Tbsp, agar : 6.5g / 1 Tbsp) Put 265 ml (1 cup and 2 Tbsp) water in a pot and bring to a boil. Turn down the heat a little after boiling. Add the granulated sugar and agar in 4 part. Melt it completely each time..

11. After all melted, heat it while mixing for a minute. Add sweet azuki bean paste (koshi-an). Mix well until it gets smooth on low heat..

12. After it gets smooth, heat it for 2 min while mixing on medium heat. Put the pot on a wet towel. Continue to mix for 1-2 min and cool down. Pour it into each mini cup..

13. Cool it down and cool in a fridge for over an hour. Its all done!.

This red bean jelly is sweet, smooth, and silky, perfect for a dessert or mid-afternoon snack!

The ingredients are minimal: azuki an (red bean paste), kanten powder (agar powder) Mizu Yokan (Red Bean Jelly), a Traditional Japanese Wagashi Dessert.

Mizu yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer.

Azuki beans, canned chestnuts, gelatin, salt, sugar, vanilla extract, water..sweet bean jelly dessert into yokan pops, made out of white bean paste, pureed chestnut, covered in chocolate and coated with crispy quinoa.

We are making cold, smooth and refreshing Mizu Yokan, jellied dessert with red bean paste.