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!
Ingredients:
• 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
Instructions:
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 aside.
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
Mochi is a rice cake originating from Japan. Its base ingredients are rice flour, water and sugar. In this recipe, we will fill each mochi ball with a scoop of ice cream flavor. It is a great snack or appetizer for any day.
Ingredients:
• 1 cup rice flour
• 1/4 cup granulated sugar
• 1 cup water
• favorite ice cream flavors
• cornstarch (for dusting)
Instructions:
Prepare a large microwave-safe mixing bowl.
Add rice flour and granulated sugar.
Whisk until well combined.
Pour water gradually while whisking to combine.
Cover the bowl with clingfilm.
Microwave for a minute.
Once done, whisk the mixture.
Cover with clingfilm again and microwave for another minute.
Fold the mixture using a spatula.
Cover it again and microwave for 30 seconds.
Once done, set aside the dough.
Lay a parchment paper on a work surface or chopping board.
Dust with cornstarch.
Place the dough on the dusted parchment paper.
Dust the dough with cornstarch.
Flatten the dough using a rolling pin.
It should be 1/4-inch thick.
Transfer the parchment with dough on a baking tray.
Place the tray inside the freezer.
Keep it uncovered and keep for 20 minutes.
Once the dough is firm, use a round cookie cutter to form circles.
Place a small scoop of your favorite ice cream flavor in the center of each circle.
Seal to form a mochi ball and wrap with plastic.
Place on a muffin tin.
Do with the rest of the ingredients.
Place in the freezer for at least an hour.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=EmwGaqjMJkM
Make the fluffiest Japanese soufflé pancakes as a dessert for that special weekend dinner at home. This dish is a combination of flour and eggs. Its sweet-savory taste is from vanilla extract and sugar mixed into the batter. This recipe is easy to make that it only takes about 30 minutes to prepare and cook.
Ingredients:
• 3 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1 tbsp milk
• 1 tsp vanilla extract
• 2 egg yolks
• 2 egg whites
• 2 tbsp granulated sugar
• some oil
Instructions:
Prepare a mixing bowl.
Add 3 tbsp all-purpose flour and 1/4 tsp baking powder.
Add 1 tbsp milk, 1 tsp vanilla extract and two egg yolks.
Mix until smooth and well combined.
Set aside flour mixture.
Prepare another mixing bowl.
Add two egg whites.
Beat using a hand mixer until foam starts to form.
Add 2 tbsp granulated sugar.
Beat again until stiff peaks form.
Add the flour mixture into the bowl.
Mix until well combined.
Fold the mixture using a rubber spatula.
Transfer into a piping bag.
Make a mold by using a cooking sheet.
It should be 36 cm in length with 4 cm width.
The diameter is 11 cm.
Set a non-stick pan over low heat.
Let it heat, then apply some oil using a paper towel.
Make sure the temperature is at around 170 C.
Place the paper molds into the pan.
Pipe the mixture into each of the molds.
Smoothen the top by using a spatula.
Add a little water into the pan.
Cover and let it cook for 4 minutes.
After 4 minutes, remove the cover and flip on the other side.
Turn to high heat and cook for 1-2 minutes.
Stick a toothpick to check if it’s cooked.
If the toothpick comes out clean, then it’s time to remove the mold.
Remove from the pan and transfer to a plate.
Add butter slices on top.
Drizzle some maple or honey syrup.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=i3SktcOL4ko
Asian Recipes, Desserts, World Cuisine | Recipe World | 
February 28, 2021 9:36 am | 
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