Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, easy and delicious mizu yokan. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Great recipe for Easy and Delicious Mizu Yokan. This is the season when you want to have mizu yokan. Koshi-an (smooth azuki bean paste) is expensive, and is a bother to make. I tried cutting many corners, but I've finally settled on this method and ratio of ingredients.

Easy and Delicious Mizu Yokan is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Easy and Delicious Mizu Yokan is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook easy and delicious mizu yokan using 5 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Easy and Delicious Mizu Yokan:

Make ready 1 can ◎Canned cooked adzuki beans (sweetened type)
Prepare 200 ml ◎Water
Get 4 grams ☆Powdered kanten
Get 30 grams ☆Sugar (the type of your choice)
Make ready 200 ml ☆Water

And stir the mixture with a balloon whisk. The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar. There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on.

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Instructions to make Easy and Delicious Mizu Yokan:

The ingredients used are these (from left to right: powdered kanten, canned cooked adzuki beans, sugar) plus water. I used beet sugar.
The ◎ ingredients are not heated, and the ☆ are. The more water you have in ◎, the faster the yokan will cool, but if you use too much non-heated water the ingredients might set while you're still working.
Put all the ☆ ingredients in a pan and start heating. When it's bubbling, simmer for about 2 minutes, then turn off the heat. You have to simmer it or the kanten won't set.
Next, put the entire contents of the can of adzuki beans in a blender. It won't blend well on its own, so add some of the ◎ water little by little, and process.
Reserve some of the ◎ water. By processing the beans at this point until they're smooth, the yokan will have a silky texture.
Add the well pureed beans to the the pan with the kanten liquid.
Add the remaining ◎ water to the blender, rinse out the bean purée sticking to the sides and pour into the pan. This was the reason for reserving some of the ◎ water.
All the ingredients are in the pan now. They will now be poured into the mold.
When the mixture has cooled down enough to refrigerate, put it in the refrigerator to chill and set completely. Since the ◎ ingredients are not heated, it should cool down right away.

There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on. Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). Mix water and Kanten powder (agar-agar powder) very well in a pot. Stop the heat, add Koshi-an and mix well.

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