Mizu Yokan (Chilled Red Bean Jelly)

Name: Mizu Yokan (Chilled Red Bean Jelly)
Total time: 2 h
Yield: Makes 1 container (about 14 × 11 cm, 8 pieces)
Ingredients: Powdered kanten (agar) 2g; Koshian (smooth sweet red bean paste) 300g; Water 300ml; Sugar 1 tbsp; Salt A pinch; Water (for cooling the pot) Half a bowl; Storage container 1

🌱 VeganNo meat, fish, eggs, dairy, honey or bonito dashi

Makes 1 container (about 14 × 11 cm, 8 pieces) · About 2 hr (1 hr 30 min of this is just chilling)
A smooth, cold red bean jelly made with agar powder and smooth red bean paste.

① Melt the kanten→② Dissolve the bean paste→③ Stir while it cools→④ Pour into a container and chill→⑤ Cut

What to buy

Dry goods & baking supplies

Powdered kanten (agar)If it comes in 4 g packets, use half2gKoshian (smooth sweet red bean paste)300g

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How to make it

Melt the kanten

Medium → Low heat2 min after it boils

Put 300 ml water and 2 g agar powder in a pot, stir with a spatula, then set over medium heat
When it boils, turn to low heat and simmer 2 minutes, stirring

How to tell it's doneYou cannot see any kanten grains, and the liquid is clear.

Be carefulIf you cut short the 2 minutes after boiling, it will not set.

Dissolve the bean paste

Low heatAbout 3 min

Add 300 g smooth red bean paste, 1 tbsp sugar and a pinch of salt
Break up the bean paste with the spatula and let it dissolve
Once it is bubbling, simmer for 1 min, then turn off the heat

How to tell it's doneThere are no lumps of bean paste, and it is smooth all over.

Be carefulIt can splatter when it boils. Keep it on low heat and keep your face away.

Stir while it cools

About 5 min

Fill a bowl with water and set the bottom of the pot in it
Stir slowly with the spatula while it cools

How to tell it's doneIt is a little thick, and the lines from the spatula do not disappear right away. The side of the pot is warm enough to touch with your hand.

Be carefulIf you pour it in while hot, the bean paste sinks and it splits into 2 layers.

Pour into a container and chill

30 min at room temp + 1 hr in the fridge

Wet the inside of the container with water
Pour in the mixture from step 3 and scoop the bubbles off the top with a spoon
Let sit at room temperature for 30 minutes, then chill in the fridge for 1 hour

How to tell it's doneThe top does not move when you tilt the container a little.

Cut

About 3 min

Run a knife all the way around the inside edge of the container
Turn the container upside down on a cutting board to take it out
Cut into 8 pieces and put on plates

ReadyThe cut sides are smooth and slick. Keep in the fridge and eat within about 2 days.

📚 Learn more about this dish

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)

If it didn't work out

It won't setYou did not simmer 2 minutes after boiling in step 1. Put it back in the pot, bring to a boil again, simmer 2 minutes, then pour again.

The top and bottom are different colorsIt did not cool long enough in step 3. Stir until it thickens, then pour.

It is too firmToo much agar. If it comes in 4 g packets, use only half (2 g).

Water came out around the edgesWater comes out as time passes. Keep it in the fridge and eat within 2 days.

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Made by YUU, a teen who loves cooking → About me