Mizu-Yokan, or simply Yokan, is a jelly dessert that originated from Japan. Its main ingredients are agar powder, red bean paste and sugar. You can add sliced chestnuts, azuki bean, or persimmons in the mixture. It is best to eat it chilled. This recipe takes about 15 minutes. Enjoy!
• 3 pieces chestnut (simmered in syrup, sliced in half)
• 30 grams Dainagon Amanatto (a large type of candied azuki bean)
• 30 grams sugar
• 150 grams Koshian (red bean paste)
• 200 ML water
• A pinch of salt
• 1 tsp agar powder
Prepare a takoyaki mold.
Place a sliced chestnut in each mold (6 molds).
Place 5-6 Dainagon Amanatto in each mold (6 molds).
Keep other molds without chestnut and Dainagon Amanatto (6 molds).
Set a pot and add water.
Add agar powder and whisk to combine.
Switch the burner to medium heat.
Continue to whisk the mixture.
Once it starts boiling, reduce to low heat.
Let it simmer for 30 seconds until the agar powder dissolves.
Add sugar and continue to whisk until it dissolves.
Switch off the heat.
Add red bean paste.
Stir until the paste dissolves in the mixture.
Switch on the burner to low heat.
Add a pinch of salt.
Bring to a boil while whisking the mixture.
Once it starts boiling, remove the pot from the heat.
Switch off the burner.
Transfer the pot into a bowl filled with cold water.
Stir the mixture to let it cool down.
Pour mixture into each takoyaki mold.
You can use a toothpick to move the chestnut and Dainagon Amanatto around to fill the gaps with the mixture.
Fill the rest of the molds without chestnut and Dainagon Amanatto.
Place inside the fridge and chill for 30 minutes.
Once chilled, remove Mizu-yokan in each mold using a spatula.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=zxCxFMldAgg