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

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.
Prep Time 10 mins
Cook Time 7 mins
chilling time 3 hrs
Course Dessert
Cuisine Japanese
Servings 6 servings

Equipment

  • Pot, Square container or individual cup

Ingredients
  

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

Instructions
 

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