Traditional Japanese Dessert: Mizu Yokan
As autumn approaches, nothing is better than eating freshly made Mizu Yokan with a warm cup of green tea, while watching the gentle wind breeze away the last remnants of summer.
Mizu Yokan is a smooth, soft jelly like Japanese sweet typically made with red bean paste, agar and water. It's served chill and melts easily in the mouth. Other various flavors also includes matcha, white bean, or a combo of chestnut or sweet potato in the Yokan.
In this recipe, we’ll explore the most basic red bean paste Mizu Yokan, perfect for making at home!
Ingredients:
- 250g Koshian (red bean paste with no chunk)
- 3g Agar Powder
- 250ml water
- A pinch of salt
Tools:
- A bowl of ice water (large enough to fit the pot)
- A container for molding the yokan
Steps:
- In a pot, mix the powdered agar and water, stirring until well combined. Then, turn on medium heat and bring the mixture to a boil while constantly stirring.
- Once boiling, reduce the heat to low and continue stirring for another 2 minutes. Note: Avoid boiling for too long, as you don't want the water to evaporate and cause the mixture to solidify too early.
- Add salt to the mixture and stir for another 30 seconds.
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Divide the red bean paste into three parts. Add one part to the mixture, using a spatula to dissolve it. Repeat for the remaining two parts.
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Once all the red bean paste is dissolved, remove the pot from heat and place it in an ice bath for 45 - 60 seconds, stirring continuously to prevent the mixture from separating into layers.
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Pour the mixture into a container, transfer it to the refrigerator, and let it harden for 2 to 3 hours.
To serve:
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Remove the container from the refrigerator. Run a knife along the edges to loosen the yokan, then slide it onto a cutting board.
- Cut the yokan into bite-sized pieces and enjoy!
Store in the refrigerator for up to 3 days, but they taste best when eaten within a day. There you have a yummy Japanese dessert with easy steps to enjoy with friends and family!
