Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mizu-yokan (soft sweet bean paste) flavored with rum. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Heat ☆ ingredients in a small sauce pan. Add the rum and aduki bean paste and stir well. (refer to the note below). Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine.
Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook mizu-yokan (soft sweet bean paste) flavored with rum using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum:
- Take 1 half / whole …
- Prepare 100 ml / 200 ml ☆ Water
- Take 1 grams / 2 grams ☆ Powdered kanten
- Take 2 tsp / 4 teaspoons Condensed milk
- Take 1 tsp / 2 teaspoons Rum
- Get 80 grams / 160 grams Tinned sweet aduki bean paste
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. Yokan is Japanese sweet made with sweet bean paste. Mizu Youkan is summer sweet, just selling in summer.
Steps to make Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum:
- 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.
- 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).
- 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.
- After it's 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.
- 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.
- Note 2: After step 5, flip it over. The container should come off easily.
- Note 3: You can use any container, such as pudding moulds, if you don't 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.
I made pumpkin Mizu Youkan so that you can prepare ingredients. I think it's difficult to find sweet white bean paste oversea. 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. 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?
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