Go Back

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
Cook Time 7 minutes
chilling time 3 hours
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.