Recipe: Eating on a Dime Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★

Edgar Sherman
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Recipe: Eating on a Dime Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★
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Recipe: Eating on a Dime 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★. Mizu Yokan (a sweet confection made of azuki bean paste and agar) Recipe. This is a typical summer sweet. In some parts of Japan, people prefer eating mizu yokan during the winter season.

Sometimes we just want a light dessert after feasting on a heavy holiday meal.

This traditional Japanese sweet, Mizu Yokan (Chilled red bean jelly with chestnut) is a delightful change to the usual rich desserts.

The golden chestnuts add a celebratory flair to the jelly.

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 achieve that.

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

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

  2. You need of ■ Caramel Jelly.

  3. Prepare of ・4g (2 tsp.) agar.

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

  5. Prepare 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. You need of ■ MIZU YOKAN (azuki bean Jelly).

  10. It’s of ・265 g / 265 ml (1 cup and 2 Tbsp) water.

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

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

  13. Prepare of ・37g (3 Tbsp.) granulated sugar.

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

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

  16. It’s of ※1cup=235cc(USA).

Making Sweet Red Bean Paste (Anko) from scratch is easier than you think.

You only need azuki beans, sugar, water, and salt!

Here, I'll show you the two varieties: Tsubuan (chunky paste) and Koshian (fine paste).

Once you master the basic Anko recipe, you'll be able to make many delicious Japanese sweets at home.

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

  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!.

See more ideas about Azuki bean, Recipes, Asian desserts.

I'm Nami, a Japanese home cook based in San Francisco.

This coconut red bean pudding is a cold sweet dish, kind of like jello.

It's flavored with coconut milk and sweet red beans.

The pudding is soft and delicate in texture, but rich in flavors.