Mizu Yokan
Easy red bean jelly. It's a summer dessert, serve chilled, and has a melt-in-your-mouth texture.
Prep Time 10 minutes mins
Cook Time 7 minutes mins
chilling time 3 hours hrs
Course Dessert
Cuisine Japanese
- 300 g Anko (Tsubu an)
- 2 g Kanten powder
- 270 ml water
- a pinch of salt
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