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

Name: Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum
Cuisine: American
Ingredients: 1 half / whole ...; 100 ml / 200 ml ☆ Water; 1 grams / 2 grams ☆ Powdered kanten; 2 tsp / 4 teaspoons Condensed milk; 1 tsp / 2 teaspoons Rum; 80 grams / 160 grams Tinned sweet aduki bean paste

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

Saved

Ingredients

1half / whole ...
100 ml/ 200 ml ☆ Water
1 grams/ 2 grams ☆ Powdered kanten
2 tsp/ 4 teaspoons Condensed milk
1 tsp/ 2 teaspoons Rum
80 grams/ 160 grams Tinned sweet aduki bean paste

Saved

Steps

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 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.
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 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.