Easiest Way to Winter Tasty Easy and Delicious Mizu Yokan

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Easiest Way to Winter Tasty Easy and Delicious Mizu Yokan
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Easiest Way to Winter Tasty Easy and Delicious Mizu Yokan Delicious, fresh and tasty.

Easy and Delicious Mizu Yokan. Great recipe for Easy and Delicious Mizu Yokan. This is the season when you want to have mizu yokan. Koshi-an (smooth azuki bean paste) is expensive, and is a bother to make.

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 ingredient, visit this page ).

This small mizu-yokan using kanten or agar firms up quickly even if at room temperature so it is very easy to make.

You can have Easy and Delicious Mizu Yokan using 5 ingredients and 9 steps. Here is how you cook it.

Ingredients of Easy and Delicious Mizu Yokan

  1. Prepare 1 can of ◎Canned cooked adzuki beans (sweetened type).

  2. Prepare 200 ml of ◎Water.

  3. It’s 4 grams of ☆Powdered kanten.

  4. Prepare 30 grams of ☆Sugar (the type of your choice).

  5. You need 200 ml of ☆Water.

You can also use an ice cube tray as a mold or serve the mizu-yokan in shot glasses.

Gradually the water leaks from the surface so keep the mizu-yokan in the molds when stored in the fridge for long periods of time.

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

There are several flavors of Yokan in Japan.

Easy and Delicious Mizu Yokan instructions

  1. The ingredients used are these (from left to right: powdered kanten, canned cooked adzuki beans, sugar) plus water. I used beet sugar..

  2. The ◎ ingredients are not heated, and the ☆ are. The more water you have in ◎, the faster the yokan will cool, but if you use too much non-heated water the ingredients might set while youre still working..

  3. Put all the ☆ ingredients in a pan and start heating. When its bubbling, simmer for about 2 minutes, then turn off the heat. You have to simmer it or the kanten won't set..

  4. Next, put the entire contents of the can of adzuki beans in a blender. It wont blend well on its own, so add some of the ◎ water little by little, and process..

  5. Reserve some of the ◎ water. By processing the beans at this point until theyre smooth, the yokan will have a silky texture..

  6. Add the well pureed beans to the the pan with the kanten liquid..

  7. Add the remaining ◎ water to the blender, rinse out the bean purée sticking to the sides and pour into the pan. This was the reason for reserving some of the ◎ water..

  8. All the ingredients are in the pan now. They will now be poured into the mold..

  9. When the mixture has cooled down enough to refrigerate, put it in the refrigerator to chill and set completely. Since the ◎ ingredients are not heated, it should cool down right away..

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

Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin).

Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine.

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).