Mizu Yokan (Japanese Red Bean Jelly)
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Mizu Yokan (Japanese Red Bean Jelly)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 g kanten powder (1 stick usually contains 4g)
- 15 g granulated sugar
- 500 ml water
- 400 g red bean paste koshian, smooth
- 1 pinch salt
Instructions
- Add 2 g kanten powder and 15 g granulated sugar to a cold saucepan and mix them together.
- Add 500 ml water to the pan and whisk.
- Place the sauce pan on the stove and bring to boil over medium heat while stirring continuously. Use a silicone spatula to scrape the bottom of the pot. Once it's boiling, set a timer for 2 minutes and keep stirring until the time is up.
- After two minutes, reduce the heat to low and add 400 g smooth red bean paste one-quarter at a time while mixing constantly. Make sure the mixture is smooth with no lumps before adding the next quarter.
- Once the koshian has melted and incorporated into the mixture, add 1 pinch salt and turn off the heat. Continue to mix for 1 minute to help release the heat.
- Pour the mixture into molds or a Japanese "nagashikan" tray and leave to cool to room temperature (approx 20 mins).
- Once cool, cover and transfer to the refrigerator. Chill for 30 mins or until fully set.
- Carefully remove the mizu yokan from the mold and cut into equal pieces.
- Serve and enjoy!
Notes
- I used a 13.5x15cm nagashikan for this recipe. A small brownie pan or jelly molds also work fine.
- If you're using "agar agar" (not specifically kanten) then you'll need to change the amount of agar agar accordingly. Check the post above or packaging for more information.
- Store in the fridge and consume within 2-3 days.
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