Mature Taste ～ Salty Mizu-Yokan (Jellied Red Bean Paste). Find The Perfect Gift At Prezzybox. Classic American Style and Effortless Cool. Adjust the amount of sugar used based on the sweetness of the anko. more The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar.

Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. You can cook Mature Taste ～ Salty Mizu-Yokan (Jellied Red Bean Paste) using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mature Taste ～ Salty Mizu-Yokan (Jellied Red Bean Paste)

Prepare of Your choice of adzuki beans or anko: tsubu-an or koshi-an (I used the canned variety).
Prepare of Kanten powder.
Prepare of Water.
Prepare of Sugar.
It's of Salt (natural salt or shio-koji).

The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). The texture of the mizu-yokan depends on the type of kantan or agar so adjust the amount to taste. And stir the mixture with a balloon whisk. Add red bean paste and dissolve the paste with a silicone spatula.

Mature Taste ～ Salty Mizu-Yokan (Jellied Red Bean Paste) step by step

Combine water and powdered kanten to a pot and heat on low while mixing. Bring to a boil, then allow to boil for 2 minutes while mixing. Stop the heat..
Add your preferred anko, sugar, and salt to the pot in step 1 and mix. Bring to a boil while stirring on low heat..
Once it's cooled, transfer the mixture from step 2 into a container that moistened with water (whatever shape is fine). Chill in the refrigerator to harden..
Once it's hardened, it's complete Remove from the pan and cut into whatever size you like..
Putting it in this kind of container is trendy..
This is the natural salt I used. Using natural salt gives a smooth flavor..
Addition #1: Adjust the amount of salt to your liking..
Addition #2: For the powdered kanten, 2 g gives a smooth mouth feel while 4 g is much firm. Use whichever you prefer..

Pour mixture into the pan until the bottom of the Nagashikan (or similar size mold) is covered, about ¼ inch thickness. In a pot, combine the water and the powdered kanten and stir together thoroughly, then heat. Stir in the granulated sugar and continue. Strain this red bean paste liquid so the yokan will be smooth. In a pot, boil together red bean paste liquid, sugar, and the agar-agar and jelly powder.