We are making cold, smooth and refreshing Mizu Yokan, jellied dessert with red bean paste. Using a takoyaki mold, it is shaped into cute bite-size pieces. This cold dessert will help to beat the summer heat and relieve your fatigue.
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
200 ml Water 1 tsp Kanten Powder (Agar) approx. 2g for 1 tsp kanten powder, substitute: Agar Powder 30 g Sugar 150 g Red Bean Paste (Koshian) red bean paste with no bean skins 1 pinch Salt 3 pieces Chestnut Kanroni chestnuts simmered in syrup 30 g Dainagon Amanatto a large type of candied azuki bean, optional
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s prepare the fillings. This is a chestnut simmered in syrup also known as Kuri Kanroni, similar to a marron glace.
- This is Dainagon Amanatto, a large type of candied azuki bean.
- Place the chestnut pieces and the candied beans into each takoyaki mold.
- Next, measure out the water in a pot and add the kanten or agar powder. Using the powdered form of kanten means that you don’t have to rehydrate it beforehand. The texture of the mizu-yokan depends on the type of kantan or agar so adjust the amount to taste.
- Turn on the burner. And stir the mixture with a balloon whisk. When it begins to boil, reduce the heat to low and simmer for about 30 seconds until the kanten is completely dissolved.
- Now, add the sugar and mix.
- When the sugar is completely dissolved, turn off the burner. Add the koshian, a type of red bean paste which the bean skins are completely removed.
- Dissolve the bean paste in the mixture.
- Now, turn on the burner again. Add a pinch of salt. Bring the mixture to a boil while mixing.
- When it begins to boil, remove the pot. Float the pot on a bowl of cold water and stir the mixture to reduce the temperature.
- When the water begins to warm up, swap it with a new bowl of cold water and keep cooling the mixture until only slightly warm. Avoid pouring the hot mixture into the molds otherwise the bean paste will settle, causing separation.
- Now, pour the mixture into each mold while stirring the chestnut around with a bamboo stick. This will help to fill the gaps with the mixture.
- Likewise, pour the mixture over the candied beans and fill the rest of the takoyaki molds.
- Then, chill the mizu-yokan in the fridge for about 30 minutes. If your takoyaki plate isn’t detachable, wait until firmed up and then remove the mizu-yokan to chill in the fridge.
- Now, the mizu-yokan is firm and deliciously chilled.
- Like shown, you can easily remove the yokan with a spatula.
- Place the mizu-yokan onto a plate garnished with a leaf. By the way, this is an inedible ajisai leaf so don’t eat it.
- This is cold, smooth and refreshing Mizu-Yokan!
Recipe Notes
This small mizu-yokan using kanten or agar firms up quickly even if at room temperature so it is very easy to make.
You can also use an ice cube tray as a mold or serve the mizu-yokan in shot glasses.
Gradually the water leaks from the surface so keep the mizu-yokan in the molds when stored in the fridge for long periods of time.
