Soft 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

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

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

A Japanese dessert with salt to beat the summer heat.Adjust the amount of sugar used based on the sweetness of the anko.If using adzuki beans or bean paste instead of canned beans, add a bit more water for a smoother mizu-yokan.As for the natural salt, use whatever you like; regular salt is also OK. Recipe by Karun

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

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

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

Japanese Sweets!

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

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

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream. This sweet has 2 layers, a bean jam part and a fresh cream part.

I went on a sweet potato dig, and ended up bringing back a lot home with me. I wanted to make a delicious snack using sweet potatoes, so that's how I made this!Did you know that the skins of sweet potato has the most nutrients and dietary fibers?That's why it's best to leave the skins after properly washing them. Be sure to wash them very clean. Recipe by Ponie

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

When I miss Japan, I tend to find comfort in making Japanese food. It will set quickly, especially in cold weather.

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-

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

We don't have kanten at home...The potato will be smooth if you cook them until they almost fall apart. You can adjust the amount of sugar depending on the sweetness of the potato. For several small tupperware containers. Recipe by Nikkoritomochan

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I put small Match flavor shiratama (mochi) inside.

Mizu Yōkan is a popular summer Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer.

I couldn't forget the taste of yokan from a confectionery called Funawa, which I received from a friend from Tokyo. According to the ingredients list, all that was in it was sweet potato and sugar. I figured out how to make it firm by trial and error, and this is the result.You can't beat "Naruto Kintoki" variety sweet potoatoes for this! Recipe by Mamakura

I bought a whole kabocha squash, but it wasn't very tasty, so I sweeten it a bit to make it easier to eat. Recipe by Mamakura

I like to make delicious Japanese sweets for tea ceremony! This one originally called for shiro an but I like koshi an better. Try it for a delicious fall flavor!

I arranged some famous hanami dango from Akita Prefecture.When melting the yokan to make mizu-yokan in Step 5, it may be difficult to coat the shiratama dango if the mizu-yokan does not contain enough liquid. Adjust the liquid as needed.I used neri-yokan time, but you can also use ogura-yokan or kuri-yokan for variety. Recipe by Karun

My mom used to make this chunky anko, but before I knew it I started making it on my own, and now it's become one of my standard homemade dishes.Adding water once or twice during simmering makes the adzuki fluffy and soft. Once you add sugar, you need to keep stirring with a wooden spatula or else it'll burn, so be careful. Please adjust the amount of sugar and salt to your taste. Recipe by Pront18

Usually, you fill sakura-mochi with koshi-an. But as I refer tsubu-an, I filled the mochi with it.The food coloring is quite strong so use a tiny amount.The sweetened dough is very sticky so you need to moisten your hands to put a portion onto the plastic wrap and wrap the bean paste in it. The resultant look will be better.If the bean paste is too runny, boil away the excess moisture first. Otherwise it will be very sticky when you try to shape it. Adjust the amount of sugar to your liking. Recipe by Happy sarubobo

I make ichigo daifuku a lot, but I live in the countryside, so it's hard to buy shiro-an. I tried making it in a microwave once, but I developed my own way, adjusting the sweetness to my taste.Passing the bean paste through a sieve will result in a very smooth texture.If you transfer the bean paste quickly to a storage container, cover the surface with paper towels and close the lid, the surface won't get too dry or get too wet because of the condensation.If the lid of the storage container won't close properly, cover with plastic wrap. For as much as you like. Recipe by sweet89

If you make your own anko, you can adjust the sweetness to your taste. It's also preservative-free, so I like it.There's no need to cook the beans for 1 to 2 hours. Just repeat the boil-simmer and cool steps, and you'll end up with tender and plump cooked beans. Use a pan with a thick bottom.If you use the same amount of sugar as the beans, the anko will be not that sweet. Please adjust the amount of sugar to taste. Recipe by umemodoki

I usually use homemade tsubu-an when making manju, but sometimes I can't use it all up. That's when I make zenzai using leftover tsubu-an. Sometimes I serve it without mochi. The flavor and subtle sweetness of the aduki is still very satisfying.I created this recipe based on the premise of using homemade tsubu-an, but you could of course use the store-bought variety.If the tsubu-an is unsalted, add a pinch of salt to improve its sweetness.It's also good with mochi cooked in hot water. For 2 servings. Recipe by Kamoshian

Anko is beans paste. My husband loves to spread it on a toast. Discover your own use.#basic