How to Prepare Tasty Mizu-Yokan (Sweetened and Jellied Bean Paste)

William Taylor
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How to Prepare Tasty Mizu-Yokan (Sweetened and Jellied Bean Paste)
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How to Prepare Tasty Mizu-Yokan (Sweetened and Jellied Bean Paste) Delicious, fresh and tasty.

Mizu-Yokan (Sweetened and Jellied Bean Paste). Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days. So. what is Yokan and Mizu Yokan? Yokan is made of just a few simple ingredients; azuki red bean paste, sugar, and kanten (or agar agar - If you never heard of this.

Mizu yokan (水ようかん), or red bean sweet jelly, is one of the popular summer desserts of Japan Mizu yokan contains less agar and more water, which makes the texture softer and smoother than a Typically yokan is made from red bean paste, but they can also be made by using white kidney bean.

Mizu Yokan is a traditional Japanese dessert that is served as a refreshing treat on warm summer days.

Making your own mizu yokan enables you to add as much or as little sugar as you like.

You can cook Mizu-Yokan (Sweetened and Jellied Bean Paste) using 3 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Mizu-Yokan (Sweetened and Jellied Bean Paste)

  1. It’s of Water.

  2. You need of Powdered kanten.

  3. It’s of Anko.

The red bean paste is still sweet, and you can add other sweeteners or sweet ingredients in place of sugar.

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

Using a takoyaki mold, it is shaped into cute bite-size pieces.

Mizu-Yokan (Cold Jelly Dessert with Agar Powder).

Mizu-Yokan (Sweetened and Jellied Bean Paste) step by step

  1. Put the water in a small pot, sprinkle in the powdered kanten, and heat over medium heat..

  2. Gently stir with a wooden spatula to dissolve the powdered kanten. Be careful not to boil it..

  3. Remove from the heat, and add the anko in 3 batches..

  4. Mix well with the wooden spatula after each addition..

  5. Turn the heat on low, and mix well from the bottom of the pot until there are no lumps in the mixture..

  6. Turn off the heat, and place the bottom of the pot in iced water..

  7. Cool the mixture until it thickens a little..

  8. Lightly wet a plastic container or a mold, pour the mixture from Step 7 into it, and leave in the fridge for about 1 hour to set..

  9. Once its set, remove from the fridge. Insert a knife along the sides of the container to loosen..

  10. Flip over the container to release the mizu-yokan..

  11. Cut into desired sizes. Its done!.

  12. Why not make homemade tsubu-an? See.

https://cookpad.com/us/recipes/156213-homemade-chunky-red-bed-paste-for-ohagi-and-mochi.

There are several flavors of Yokan in Japan.

For example, Red bean, white kidney bean, chestnuts, persimmons , sweet potato, and so on.

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Today, we will be making mizu yokan (水ようかん) which is a lighter version of the traditional neri yokan by adding more water and is great for warmer This recipe concludes my series on red bean but also kicks off my next series which is gelatin desserts.