Recipe: At Home Cream Mizu Yōkan; Wagashi

Lida Ruiz
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Recipe: At Home Cream Mizu Yōkan; Wagashi
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Recipe: At Home Cream Mizu Yōkan; Wagashi Delicious, fresh and tasty.

Cream Mizu Yōkan; Wagashi. Great recipe for Cream Mizu Yōkan; Wagashi. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream.

Prepping time does not include time spent for chilling Mizu Yokan.

Sweetness of red bean paste varies depends on homemade or store-bought brands.

Therefore, please adjust your Mizu Yokan with additional sugar.

You can cook Cream Mizu Yōkan; Wagashi using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cream Mizu Yōkan; Wagashi

  1. You need 4 g of Agar ager.

  2. You need 300 ml of Water.

  3. You need 200 g of Koshian (bean jam).

  4. You need 50 g of Granulated Sugar.

  5. You need 120 ml of Fresh cream (fat content≒35%).

Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar.

The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste).

In other variations of yokan, the red beans are substituted with a white kidney bean paste.

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam).

Cream Mizu Yōkan; Wagashi instructions

  1. Ingredients.

  2. Mold.

  3. [Prepare Cream]　Whip 150ml of fresh cream as cooling with ice water. Whip until it forms a soft and keep it cool..

  4. [Make a Mizu Yōkan part] Put 200ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling. Skim off the scum. Turn down the flame. Simmer it for 2min.Skim off the scum. Turn down the flame. Simmer it for 2min..

  5. Pour the agar liquid into 200g of Koshian (bean jam) and mix them. Pour it into a mold. Cool it with ice water..

  6. [Make Cream part] Put 100ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 2min..

  7. Add 50g of granulated sugar and mix them on medium flame. Once it boils, turn down the flame. Skim off the scum again. Simmer it for 1min. Then turn off the flame..

  8. Pour the agar liquid into the whipped cream as mixing.　Pour the mixture on the Mizu-Yōkan part which hardened half.　Set it by cooling it..

  9. Unmold it. Cut it and enjoy!.

  10. You can add crushed sesames for toppings..

I love a marriage of bean jam and cream.

Ajisai (hydrangea) Mizu Yōkan ; Wagashi.

One of my favourite summer desserts is 'Mizu-Yōkan', Sweet Azuki (Red Bean) Kanten Jelly.

Kanten is similar to Agar Agar but the texture of the jelly is different.

This dessert can be easily made at home using canned Sweet Azuki Paste. 'Koshi-an', the smooth type paste is commonly used for this dessert, but it might be hard to find.