How to make MIZU YOUKAN | Red Bean Jelly | Summer Dessert

Mizu Yokan

Mizu Yokan is a Japanese Wagashi, made with red bean paste and Kanten.

Kanten is a Japanese traditional gelling agent made from seaweed.

That’s what I call “Vegan Gelatin,” you can set liquid at room temperature.

See the link below for more information.

It’s a summer dessert, serve chilled, and has a melt-in-your-mouth texture.

What I love about it is it requires only a few ingredients and is easy to make!

Of course, it’s good for your health!

Mizu Yokan

Easy red bean jelly. It's a summer dessert, serve chilled, and has a melt-in-your-mouth texture.

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

chilling time 3 hours hrs

Servings: 6 servings

Course: Dessert

Cuisine: Japanese

Ingredients Equipment Method

Ingredients

  

• 300 g Anko (Tsubu an)
• 2 g Kanten powder
• 270 ml water
• a pinch of salt

Equipment

• Pot, Square container or individual cup

Method

 

1. Put Kanten in a pot and pour water. Mix well. Turn the heat to medium, cook until reaches a boil, stirring constantly.
2. Pour Kanten mixture into Anko little by little. Add salt and mix well.
3. Chill in an ice bath until the mixture comes to luke warm.
4. Pour into individual cup or container. Chill in the fridge for at least 2 hours before serve.