Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly)
Japanese Sweets!
Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly)
Japanese Sweets!
Cooking Instructions
- 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. It's all done!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
Mango Mizu-yokan (Soft Adzuki Bean Jelly) Mango Mizu-yokan (Soft Adzuki Bean Jelly)
Since the strawberry mizu-yokan I made was so delicious, I decided to try it with mango. Since it's troublesome to mash it, I topped the mizu-yokan with cut mango to look like nanohana in bloom.In Step 4, if you cool down the liquid too quickly, it may harden. If this happens, set it over heat again to melt it. Pour into the pan once it is cool to the touch and it thickens to the point where it becomes harder to continue stirring. If using low sugar koshi-an, add 1 tablespoon sugar to accentuate the flavor. Recipe by Asamato
-
Yokan - Japanese Red Bean Jelly Yokan - Japanese Red Bean Jelly
Genichi sensei taught Ayumi and myself this traditional Japanese jelly - yokan! This is super fast super easy version.
-
Mizu-yokan (Soft Sweet Bean Paste) Flavored with 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.I I tried to make the rum flavor subtle so I could to add cream, but I happen to run out. I poured condensed milk, which I have on hand all the time. I actually tried it with cream later, but I prefer condensed milk.You can increase the amount of aduki bean paste up to 100 g (or 200g). Remember this if you're thinking "I just have 80g of bean paste, what can I do with it?" The amount of bean paste listed in the ingredients just reflects the amount of sweetness I personally like.Dissolve the agar-agar well. Sometimes, it looks like it's dissolved completely, but it's actually not. Cook over low heat for 1 to 2 minutes so that it dissolves properly. This is important.If you don't like the strong alcohol flavor, add the rum when you cook the ingredients, so you can evaporate the alcohol content over high heat. Even though I don't drink, I was fine with the amount of alcohol in the recipe. For making half: 150 ml / for making a whole one: 300 ml. Recipe by Sabumochi -
Jelly Milk Caramel (caramel) Jelly Milk Caramel (caramel)
Personally, I love this recipe, but only on very special occasions do, and you can always give him or them your personal touch my fam. love it !!!
-
Homemade Yokan Made With Sweet Bean Paste and Kanten Homemade Yokan Made With Sweet Bean Paste and Kanten
When I made coarsely mashed sweet bean paste at home, I decided to use it up by making it into Japanese sweets.I referred to the way my mother-in-law makes yokan, and made a few changes.I didn't add sugar or salt, because the bean paste was already sweetened.You can make mizu-yokan (yokan jelly) using 200g of an (sweet bean paste) and 200 ml of water in summer. Recipe by Momopanda -
Simple Sweet Bean Jelly Paste Simple Sweet Bean Jelly Paste
Personally, I like it when they come out soft. Bites of this will melt in your mouth -- they'll feel nothing like the store-bought kind.In order for them to turn out soft, use a small amount of kanten. If you prefer a more sturdy texture, use 5 g.The sweet bean jelly paste can be easily made, but knowing when to remove the mixture from the heat probably requires some experience.If the tsubu-an is on the hard side, or if too much liquid has evaporated, you can fix it by adding some boiling water. Find the right timing that works for you. Recipe by Kamoshian -
Easy Sweet Potato Yokan (Sweetened and Jellied Bean Paste) Easy Sweet Potato Yokan (Sweetened and Jellied Bean Paste)
I received some Narutokintoki sweet potatoes, but since I don't really like sweet potatoes, I made yokan, which is my son's favorite.It's easy and tasty, so I posted it here.Sweet potatoes with lots of moisture are not suitable for this recipe.Blend the hot sweet potatoes in a food processor, or else they won't be smooth enough.Use any kind of sugar. Adjust the amount of sugar to your liking.Use a plastic container or a lunch box instead of a mold. For 10×15 cm [5.9 in] mold. Recipe by Mugi no tomo -
Adzuki and Sweet Potato Yokan Adzuki and Sweet Potato Yokan
Cookpad user Bubukun's recipe, "Sweet Carrots in the Rice Cooker" gave me the idea of cooking sweet potato like this.Adjust the amount of maple syrup to taste. When you put the mixture into a container, it is important to remove bubbles. Otherwise it won't be set cleanly. I did several trials and found the sweet potato sweetest after baking in the oven. Unfortunately, it takes time so I cooked in a rice cooker instead. The sweet potato cooks nicely in a rice cooker too. Recipe by Meifan -
Sweet Summer Orange and Amazake Jelly Sweet Summer Orange and Amazake Jelly
This is a standard macrobiotic dessert recipe. Our family's version is very easy to make.My husband's parents had given us some summer oranges, and I also had some homemade brown rice amazake, so I made this for the first time in quite a while.Some commercial brown rice amazake is more grainy than others. If the grains bother you, grind them up into a smooth paste in a grinding bowl (mortar and pestle) or a food processor.You can use undiluted apple juice or water instead of orange juice.This is delicious served with diluted maple syrup. Recipe by Piyonofu -
Coffee Jelly with Sweet Corn Cream Coffee Jelly with Sweet Corn Cream
If the viral corn latte was a dessert, it’d be this. Light yet decadent, this is the perfect summer dessert.
-
Chestnut and Sweet Potato Yokan Chestnut and Sweet Potato Yokan
Chestnuts and sweet potatoes -- the bounties of autumn!I had a craving for sweet potato yokan, but wanted something different, so I added sweetened chestnuts and the result was amazing. A total success!Once the sweet potato cools down, it's hard to strain, so keep the potatoes warm under the plastic wrap, taking out only as much as you can strain. Straining the potatoes is tiresome and tedious, but the texture is completely different with this step, so keep at it.For the mold, you can line a bento box in plastic wrap and use it as a mold. For an easy-to-make amount. Recipe by yaburie
More Recipes
- Chocolate Financier (Financier Chocolat)
- Earl Grey Swiss Roll Cake (Black Tea Cake)
- No Bake Cheesecake
- Cream Cheese Topped Strawberry Muffin
- Matcha Swiss Roll (Matcha Roll Cake)
- ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)
- Pumpkin Mont Blanc Cake (Squash Cake)
- Blancmange (Almond Milk Pudding)
- Lemon & White Chocolate Ice Cream
- Creme Caramel Custard
Comments