How to Cook Appetizing Soft Mizu-Yokan (Sweetened and Jellied Bean Paste)

Sophie Spencer
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How to Cook Appetizing Soft Mizu-Yokan (Sweetened and Jellied Bean Paste)
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How to Cook Appetizing Soft Mizu-Yokan (Sweetened and Jellied Bean Paste) Delicious, fresh and tasty.

Soft Mizu-Yokan (Sweetened and Jellied Bean Paste). Great recipe for Soft Mizu-Yokan (Sweetened and Jellied Bean Paste). I had a craving for mizu-yokan, so I came up with my own version. The result is a very soft texture, so if you pour the mixture into the mold while it's still hot, the anko will settle to the bottom.

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).

You can cook Soft Mizu-Yokan (Sweetened and Jellied Bean Paste) using 4 ingredients and 3 steps. Here is how you cook it.

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

  1. You need 150 grams of Koshi-an.

  2. It’s 250 ml of Water.

  3. You need 1/2 tsp of Agar.

  4. You need 1 pinch of Salt (Unrefined, if possible).

In other variations of yokan, the red beans are substituted with a white kidney 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 ingredient, visit this page ).

Soft Mizu-Yokan (Sweetened and Jellied Bean Paste) instructions

  1. Put the water and agar into a pot and bring to a boil..

  2. Remove from heat and add salt and koshi-an. Let sit to cool..

  3. Once the mixture cools down, stir and pour into a mold, then chill in the refrigerator..

Yōkan is a thick, jellied Japanese dessert made of red bean paste, agar, and sugar.

It is usually sold in a block form, and eaten in slices.

There are two main types: neri yōkan and mizu yōkan. "Mizu" means "water", and indicates that it is made with more water than usual.

Red Bean Jelly (Mizu Yokan) 水ようかん.

I couldn't find Japanese red bean paste in Singapore, so I made it using local red bean paste that was pre-made ready for Chinese bao.