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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 minutes mins

chilling time 3 hours 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