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

I had a craving for mizu-yokan, so I came up with my own version.The result is a very soft texture, so if you pour the mixture into the mold while it's still hot, the anko will settle to the bottom. Since it's troublesome to chill it over ice, I allow it to cool down, then stir it, and it comes out fine.If you prefer a bolder salt taste, add one more pinch. Recipe by altonori

People eat mizu-yokan in the kotatsu back in my home town, but it's ¥600 for a box.I changed the recipe that my husband taught me.It's done in roughly 30 minutes.Work fast in steps 4 and 5 since the agar hardens really quickly.In step 1, I took a break each time I blended for 10 seconds rather than blending for 1 whole minute.The grains (or aduki skin) will removed when you use a sieve (or a strainer) in step 2. This is a must since the texture is so different when you omit this process! For 10 small cups. Recipe by Shiori-ru

Japanese Sweets!

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

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

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

This is the season when you want to have mizu yokan. Koshi-an (smooth azuki bean paste) is expensive, and is a bother to make... I tried cutting many corners, but I've finally settled on this method and ratio of ingredients.I uploaded this recipe in the summer. Kanten gels at room temperature, so if you are making this in the winter in a cold room, increase the amount of hot water used of the 400 ml.In order to have a silky smooth yokan, be sure to puree the beans in the blender very well. Recipe by Soraten mama

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

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

My mother-in-law taught me this recipe, which is made as part of the New Year's feast.1. I used a 255 x 140 x 47 mm mold.2. The amount of sugar given makes the jelly pretty sweet. Please adjust the amount to taste. If you use powdered sugar, the jelly will be even smoother. If you use a variety of kanten called "Agar agar," it will have a gelatin-like wobbly texture, so I recommend it when you are making the jelly in a mold. If you can't get that, use 1/4 of the kanten in the recipe. For 6 servings (or 2 pudding molds). Recipe by Kazapi-

This is a dessert my mother taught me.If you want to make it smooth, mash the mixture in a food processor.Adjust the sugar according to the sweetness of your sweet potatoes.If steam-boiling the sweet potatoes in the microwave, it may dry out, so add a bit of water before steaming. Recipe by Yuuyuu0221