Matcha Kanten Mizu Yokan Recipes

MATCHA KANTEN MIZU YOKAN

Steps:

• For mizu yokan: whisk together red bean paste and water in a small sauce pot. Add sugar to this mixture that suits your taste. Then add the agar-agar powder. Turn on heat, whisk, and bring to a boil. You don't need to constantly whisk, but often enough. Simmer for another 2 minutes once the mixture boils. Pour into mold(s). Chill in the fridge for 10 minutes.
• For matcha kanten: whisk together all matcha kanten ingredients in a small sauce pot. Turn on heat, whisk, and bring to a boil. Again, you don't need to constantly whisk, but often enough. Simmer for another 2 minutes once the mixture boils. Gently pour over the mizu yokan layer. Chill in the fridge for 1 hour, or until fully set.

MIZU-YOKAN (COLD JELLY DESSERT WITH AGAR POWDER)

Steps:

• First, let's prepare the fillings. This is a chestnut simmered in syrup also known as Kuri Kanroni, similar to a marron glace.
• This is Dainagon Amanatto, a large type of candied azuki bean.
• Place the chestnut pieces and the candied beans into each takoyaki mold.
• Next, measure out the water in a pot and add the kanten or agar powder. Using the powdered form of kanten means that you don't have to rehydrate it beforehand. The texture of the mizu-yokan depends on the type of kantan or agar so adjust the amount to taste.
• Turn on the burner. And stir the mixture with a balloon whisk. When it begins to boil, reduce the heat to low and simmer for about 30 seconds until the kanten is completely dissolved.
• Now, add the sugar and mix.
• When the sugar is completely dissolved, turn off the burner. Add the koshian, a type of red bean paste which the bean skins are completely removed.
• Dissolve the bean paste in the mixture.
• Now, turn on the burner again. Add a pinch of salt. Bring the mixture to a boil while mixing.
• When it begins to boil, remove the pot. Float the pot on a bowl of cold water and stir the mixture to reduce the temperature.
• When the water begins to warm up, swap it with a new bowl of cold water and keep cooling the mixture until only slightly warm. Avoid pouring the hot mixture into the molds otherwise the bean paste will settle, causing separation.
• Now, pour the mixture into each mold while stirring the chestnut around with a bamboo stick. This will help to fill the gaps with the mixture.
• Likewise, pour the mixture over the candied beans and fill the rest of the takoyaki molds.
• Then, chill the mizu-yokan in the fridge for about 30 minutes. If your takoyaki plate isn't detachable, wait until firmed up and then remove the mizu-yokan to chill in the fridge.
• Now, the mizu-yokan is firm and deliciously chilled.
• Like shown, you can easily remove the yokan with a spatula.
• Place the mizu-yokan onto a plate garnished with a leaf. By the way, this is an inedible ajisai leaf so don't eat it.
• This is cold, smooth and refreshing Mizu-Yokan!