Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, azuki kanten jelly ‘mizu-yōkan’. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
One of my favourite summer desserts is 'Mizu-Yōkan', Sweet Azuki (Red Bean) Kanten Jelly. Kanten is similar to Agar Agar but the texture of the jelly is different. This dessert can be easily made at home using canned Sweet Azuki Paste. 'Koshi-an', the smooth type paste is commonly used for this dessert, but it might be hard to find. Great recipe for Azuki Kanten Jelly 'Mizu-Yōkan'.
Azuki Kanten Jelly ‘Mizu-Yōkan’ is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Azuki Kanten Jelly ‘Mizu-Yōkan’ is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have azuki kanten jelly ‘mizu-yōkan’ using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Azuki Kanten Jelly ‘Mizu-Yōkan’:
- Take 2 cups Water
- Get 1 sachet (4 g) Kanten Powder
- Get 400-500 g Sweet Azuki (Red Bean) Paste
- Make ready 1 pinch Salt
Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). In other variations of yokan, the red beans are substituted with a white kidney bean paste.
Instructions to make Azuki Kanten Jelly ‘Mizu-Yōkan’:
- Place Water and Kanten Powder in a saucepan. Whisk well and bring it to the boil. Keep boiling for 1 to 2 minutes.
- Add Sweet Azuki (Red Bean) Paste and Salt, and mix well to dissolve the paste. (Add 1 to 2 tablespoons of Caster Sugar if you want it sweeter.) Remove from the heat to let it cool slightly, but do not leave too long because Kanten jelly sets at room temperature.
- If you want to make Sweet Azuki (Red Bean) Paste by yourself, see https://cookpad.com/uk/recipes/1477442-tsubu-an-azuki-red-bean-paste
- Pour the mixture into a container, cups or moulds. When cool enough, place in the fridge until set completely.
The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). In other variations of yokan, the red beans are substituted with a white kidney bean paste. Yokan is made of just a few simple ingredients; azuki red bean paste, sugar, and kanten (or agar agar - If you never heard of this ingredient, visit this page). Unlike gelatin, kanten is vegan/vegetarian friendly, so everyone can enjoy this jelly. There are two types of Yokan.
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