Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste). Great recipe for Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste). A Japanese dessert with salt to beat the summer heat. Adjust the amount of sugar used based on the sweetness of the anko.

Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste) There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on. Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). You can cook Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste) using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste)

  1. Prepare 200 grams of Your choice of adzuki beans or anko: tsubu-an or koshi-an (I used the canned variety).
  2. You need 2 grams of Kanten powder.
  3. You need 200 ml of Water.
  4. It’s 30 grams of Sugar.
  5. It’s 1 tsp of Salt (natural salt or shio-koji).

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). The texture of the mizu-yokan depends on the type of kantan or agar so adjust the amount to taste.

Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste) step by step

  1. Combine water and powdered kanten to a pot and heat on low while mixing. Bring to a boil, then allow to boil for 2 minutes while mixing. Stop the heat..
  2. Add your preferred anko, sugar, and salt to the pot in step 1 and mix. Bring to a boil while stirring on low heat..
  3. Once it's cooled, transfer the mixture from step 2 into a container that moistened with water (whatever shape is fine). Chill in the refrigerator to harden..
  4. Once it's hardened, it's complete Remove from the pan and cut into whatever size you like..
  5. Putting it in this kind of container is trendy..
  6. This is the natural salt I used. Using natural salt gives a smooth flavor..
  7. Addition #1: Adjust the amount of salt to your liking..
  8. Addition #2: For the powdered kanten, 2 g gives a smooth mouth feel while 4 g is much firm. Use whichever you prefer..

And stir the mixture with a balloon whisk. Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days.. Mizu yokan with delightful chestnut inside red bean jelly, this. Add red bean paste and dissolve the paste with a silicone spatula. Pour mixture into the pan until the bottom of the Nagashikan (or similar size mold) is covered, about ¼ inch thickness.

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