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Japanese mizu yokan red bean jelly featured img

Mizu Yokan (Japanese Red Bean Jelly)

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By Yuto Omura
https://sudachirecipes.com
Mizu Yokan is a Japanese jelly dessert made with only 3 main ingredients: red bean paste, sugar and a plant-based gelatin-like substance called kanten, which is suitable for vegetarians! This traditional Japanese sweet melts in the mouth and goes perfectly with green tea!
Cook Time10 minutes
Cooling Time50 minutes
Total Time1 hour
Course Sweets and Desserts
Cuisine Japanese
Servings 8 portions
Cook Time: 10 minutes
Cooling Time: 50 minutes
Total Time: 1 hour
Course: Sweets and Desserts
Cuisine: Japanese
Servings: 8 portions

Equipment

  • Nagashikan (13.5x15cm)

Ingredients 
 

  • 2 g kanten powder (1 stick usually contains 4g)
  • 15 g granulated sugar
  • 500 ml water
  • 400 g smooth red bean paste (koshian)
  • 1 pinch salt

Instructions 

  • Add 2 g kanten powder and 15 g granulated sugar to a cold saucepan and mix them together.
    sugar and kanten powder mixed in a sauce pan
  • Add 500 ml water to the pan and whisk.
    sugar and kanten powder mixed with water in a cold pan
  • Place the sauce pan on the stove and bring to boil over medium heat while stirring continuously. Use a silicone spatula to scrape the bottom of the pot. Once it's boiling, set a timer for 2 minutes and keep stirring until the time is up.
    heating sweetened kanten mixture on the stove
  • After two minutes, reduce the heat to low and add 400 g smooth red bean paste one-quarter at a time while mixing constantly. Make sure the mixture is smooth with no lumps before adding the next quarter.
    adding smooth red bean paste to heated kanten mixture
  • Once the koshian has melted and incorporated into the mixture, add 1 pinch salt and turn off the heat. Continue to mix for 1 minute to help release the heat.
    adding salt to mizu yokan mixture
  • Pour the mixture into molds or a Japanese "nagashikan" tray and leave to cool to room temperature (approx 20 mins).
    pouring mizu yokan mixture into a mold
  • Once cool, cover and transfer to the refrigerator. Chill for 30 mins or until fully set.
    mizu yokan covered with plastic wrap
  • Carefully remove the mizu yokan from the mold and cut into equal pieces.
    mizu yokan cut into 8 rectangular pieces
  • Serve and enjoy!

Notes

I used a 13.5x15cm nagashikan for this recipe. A small brownie pan or jelly molds also work fine.
If you're using "agar agar" (not specifically kanten) then you'll need to change the amount of agar agar accordingly. Check the post above or packaging for more information.
Store in the fridge and consume within 2-3 days.