Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mizu yokan. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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).
Mizu Yokan is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Mizu Yokan is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook mizu yokan using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mizu Yokan:
- Make ready 1 cup water
- Take 1 tsp sugar
- Get 1 sachet agar-agar/kanten (7 gr)
- Prepare 1 cup azuki paste (red bean paste)
- Prepare 1 pinch salt
There are several flavors of Yokan in Japan. 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 light Japanese summer dessert made with red bean paste and agar-agar.
Instructions to make Mizu Yokan:
- Mix water, sugar, and agar-agar. Use medium heat. Stir continuously until it boils.
- Turn off the heat. Add salt and mix well.
- Add azuki paste and mix well, stirring until the mixture is even in color and texture.
- Pour into mold. Cut when it is firm.
The combination results in a creamy treat with a jelly-like consistency. Since it is always served chilled, it is typically enjoyed during the warmer seasons. Mizu Yokan (水ようかん/水羊羹) is a simple dessert made of red bean paste, agar, and sugar. The word yokan itself refers to this red bean jelly, and when it is chilled, it is called mizu (means water) yokan. It is particularly popular during summertime in Japan.
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