Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★
Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ is something which I’ve loved my whole life. They’re fine and they look wonderful.

The jellied dessert is made with sweet red bean paste, sugar, and other flavorful ingredients such as chestnuts. The red bean paste is still sweet, and you can add other sweeteners or sweet ingredients in place of sugar. Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days.

To begin with this recipe, we must first prepare a few components. You can cook caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ using 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★:
  1. Take cup size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40ｍｌ
  2. Make ready ■ Caramel Jelly
  3. Prepare ・4g (2 tsp.) agar
  4. Take ・20g (1.7 Tbsp.) granulated sugar
  5. Make ready ・120g / 120ml (1/2 cup) water
  6. Take ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel)
  7. Take ・2 Tbsp. water (for caramel)
  8. Make ready ・3 Tbsp. water (for caramel)
  9. Get ■ MIZU YOKAN (azuki bean Jelly)
  10. Make ready ・265 g / 265 ml (1 cup and 2 Tbsp) water
  11. Make ready ・230 g (8.1 oz) ''KOSHI-AN''
  12. Get (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste)
  13. Prepare ・37g (3 Tbsp.) granulated sugar
  14. Take ・ 6.5g (about 1 Tbsp.) agar
  15. Prepare ■2-3 chestnuts (stewed in sugar)
  16. Make ready ※1cup=235cc(USA)

There are several flavors of Yokan in Japan. This jelly is rather popular as Japanese treat nowadays, but its origin is Chinese: it is again the Buddhist monks who introduced it in Japan during the XII century. Basilisk - Death of Azuki Rousai (Japanese Subtitles). Japanese Anmitsu Dessert Topped with Azuki Bean Jam.

Instructions to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★:
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/sV-QohJHf6U
  2. Cut chestnuts small pieces. Line up mini cups.
  3. 【Caramel Jelly】Make caramel sauce. Put 60g (1/3 cup) granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When it becomes golden, turn off the heat. Add 3 Tbsp water.
  4. Heat it again on low heat to make it smooth. Turn off the heat and let it cool.
  5. Put granulated sugar and agar in a bowl. (granulated sugar : 20g / 1.7 Tbsp, agar : 4g / 2 tsp) Mix well to prevent the agar from becoming lumpy. Put 120ml (1/2 cup) water in a pot and bring to a boil. Turn down the heat a little after boiling.
  6. Add the granulated sugar and agar in 4 part. Melt it completely each time. After all melted, heat it while mixing for a minute.
  7. Add the caramel sauce. Heat it while mixing on medium heat for 1.5 min. Strain it with a tea strainer.
  8. Pour a small amount into each mini cup. Wait for 5 min as it is. Put the chestnuts on it.
  9. Gently scratch the surface. By doing this, the caramel jelly is attached to azuki bean jelly.
  10. 【MIZU-YOKAN (azuki Bean Jelly)】Mix well granulated sugar and agar. (granulated sugar : 37g / 3 Tbsp, agar : 6.5g / 1 Tbsp) Put 265 ml (1 cup and 2 Tbsp) water in a pot and bring to a boil. Turn down the heat a little after boiling. Add the granulated sugar and agar in 4 part. Melt it completely each time.
  11. After all melted, heat it while mixing for a minute. Add sweet azuki bean paste (koshi-an). Mix well until it gets smooth on low heat.
  12. After it gets smooth, heat it for 2 min while mixing on medium heat. Put the pot on a wet towel. Continue to mix for 1-2 min and cool down. Pour it into each mini cup.
  13. Cool it down and cool in a fridge for over an hour. It's all done!

This red bean jelly is sweet, smooth, and silky, perfect for a dessert or mid-afternoon snack! The ingredients are minimal: azuki an (red bean paste), kanten powder (agar powder) Mizu Yokan (Red Bean Jelly), a Traditional Japanese Wagashi Dessert. Mizu yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer. Azuki beans, canned chestnuts, gelatin, salt, sugar, vanilla extract, water..sweet bean jelly dessert into yokan pops, made out of white bean paste, pureed chestnut, covered in chocolate and coated with crispy quinoa. We are making cold, smooth and refreshing Mizu Yokan, jellied dessert with red bean paste.

So that is going to wrap this up for this special food caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!