Mizu-Yokan (Sweetened and Jellied Bean Paste)

I just love mizu-yokan.
-With koshi-an (smooth sweet bean paste), these turn out nice and silky. The texture is delightful.
-They turn out more delicious with a sweet an paste. Recipe by Chisora
Mizu-Yokan (Sweetened and Jellied Bean Paste)
I just love mizu-yokan.
-With koshi-an (smooth sweet bean paste), these turn out nice and silky. The texture is delightful.
-They turn out more delicious with a sweet an paste. Recipe by Chisora
Steps
- 1
Put the water in a small pot, sprinkle in the powdered kanten, and heat over medium heat.
- 2
Gently stir with a wooden spatula to dissolve the powdered kanten. Be careful not to boil it.
- 3
Remove from the heat, and add the anko in 3 batches.
- 4
Mix well with the wooden spatula after each addition.
- 5
Turn the heat on low, and mix well from the bottom of the pot until there are no lumps in the mixture.
- 6
Turn off the heat, and place the bottom of the pot in iced water.
- 7
Cool the mixture until it thickens a little.
- 8
Lightly wet a plastic container or a mold, pour the mixture from Step 7 into it, and leave in the fridge for about 1 hour to set.
- 9
Once it's set, remove from the fridge. Insert a knife along the sides of the container to loosen.
- 10
Flip over the container to release the mizu-yokan.
- 11
Cut into desired sizes. It's done!
- 12
Why not make homemade tsubu-an? See.
https://cookpad.wasmer.app/us/recipes/156213-homemade-chunky-red-bed-paste-for-ohagi-and-mochi
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