Silky and Smooth Mizu-Yokan (Sweetened and Jellied Bean Paste)

Name: Silky and Smooth Mizu-Yokan (Sweetened and Jellied Bean Paste)
Yield: 10 servings
Cuisine: American
Ingredients: 1 can Canned boiled aduki beans; 60 grams Sugar (preferably brown sugar); 1 pinch Salt; 4 grams Kanten powder; 300 ml + 300 ml Water

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

10 servings

1 canCanned boiled aduki beans
60 gramsSugar (preferably brown sugar)
1 pinchSalt
4 gramsKanten powder
300 ml+ 300 ml Water

Saved

Steps

1

Blend the boiled aduki beans and 300 ml water in a blender until the graininess is gone (roughly for 1 minute).
2

Strain into a large bowl.
3

Add 300 ml water and powdered agar into a pot. Stir and dissolve. Boil for 2 minutes over medium heat.
4

Turn the heat off. Add sugar, salt, and the strained mixture from step 2. Mix everything together.
5

Pour into a container. Chill in the fridge to harden.