ReceptnaptárLight mizu-yokan (red bean jelly)
Mizu yokan (水羊羹, “water yokan”) is the cooling sweet of Japanese summer: smoothly cooked red bean paste in agar jelly, served cold with summer tea. Traditional yokan is dense and firm; mizu yokan is softer, moister and more refreshing.
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Method
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- Sprinkle the agar-agar into the water in a pan and let it swell for 5 minutes.
- Bring to the boil and boil for 2 minutes, stirring, until the agar is completely dissolved.
- Add the anko, salt and honey and stir until smooth; cook for 2–3 minutes so it blends.
- Pour the hot mixture into a small (about 15×10 cm) dampened mould or into 6 glasses.
- Set at room temperature for 20 minutes, then chill for at least 2 hours.
- Turn out, cut into cubes and serve cold, decorated.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Agar must be boiled for at least 2 minutes.
- Stir the anko smooth so the jelly is smooth.
- Easier to turn out from a well dampened mould.
- Keeps in the fridge for 4 days.
Frequently asked questions
With gelatine?
Not recommended: agar is firmer and sets at room temperature; gelatine would be soft without chilling.
Is it vegan?
Yes.
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