Recipe: Appetizing Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum

Marvin Pratt
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Recipe: Appetizing Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum
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Recipe: Appetizing Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum Delicious, fresh and tasty.

Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum. Great recipe for Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum. I might have written this before in another recipe I made with aduki bean paste, but when I was at Toraya Cafe, I thought the way they combined aduki and rum was very nice, so I made this recipe. I I tried to make the rum.

Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum I might have written this before in another recipe I made with aduki bean paste, but when I was at Toraya Cafe, I thought the way they combined aduki and rum was very nice, so I made this recipe.

Daifuku are a type of small cake made with a piece of soft mochi wrapped around sweetened bean paste, or mixed with whole beans, and are usually colored in white, pink, or green.

The filling may be either anko red bean paste or shiro-an , a white bean paste, and may also include a piece of fruit.

You can have Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum

  1. Prepare 1 of half / whole ….

  2. You need 100 ml of / 200 ml ☆ Water.

  3. It’s 1 grams of / 2 grams ☆ Powdered kanten.

  4. Prepare 2 tsp of / 4 teaspoons Condensed milk.

  5. Prepare 1 tsp of / 2 teaspoons Rum.

  6. It’s 80 grams of / 160 grams Tinned sweet aduki bean paste.

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.

Yokan is a Japanese sweet treat that has a form of a firm jelly.

Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum step by step

  1. Heat ☆ ingredients in a small sauce pan. After bringing it to a boil, reduce the heat to low and continue cooking, stirring with a wooden spatula for 1 to 2 minutes until the powdered kanten is dissolved completely..

  2. Add condensed milk to 1, stir well and remove from heat. Add the rum and aduki bean paste and stir well. (refer to the note below)..

  3. Pour the mixture into containers moistened with water, and leave to cool. Once cool, chill in the fridge. I used plastic sesame tofu containers, which I had saved so I could make this yokan (50 ml x 3). You can use whatever suitable tupperware that works..

  4. After its chilled, remove it from the container and serve. I wrapped the yokan with salted cherry leaves, which I had kept in the crisper drawer of my fridge for a long time. They're optional..

  5. Note 1: If you have difficulties removing the yokan from the container, gently run the tip of a toothpick along the edge of the container. Be sure not to push it in too far..

  6. Note 2: After step 5, flip it over. The container should come off easily..

  7. Note 3: You can use any container, such as pudding moulds, if you dont mind that the shape isn't like the real thing. Kanten produces a very firm yokan, so it's good to make as gifts for when you visit people..

It is made with red bean paste, sugar, and agar-agar.

The jelly is formed in long rectangular blocks and served sliced into smaller pieces.

The two main varieties include neri yokan, the firmer variety, and mizu yokan, a summer version which is lighter and usually served chilled.

Yōkan (羊羹) is a thick jellied dessert made of red bean (or white bean) paste, agar and sugar and sometimes with match flavor or cooked chestnuts in it.

This week is a quit hectic that kids are back to school, waking up early again and making lunch, but I could find a little time to enjoy this persimmon yokan and strong green tea.