Matcha Kanten Mizu Yokan Recipes

MATCHA KANTEN MIZU YOKAN

Matcha Kanten Mizu Yokan image

Easy two-layer agar-agar Japanese dessert. The base layer is mizu yokan, which is basically red bean paste (anko) agar-agar. And the top layer is matcha kanten.

Provided by Anita Jacobson

Time 20m

Number Of Ingredients 9

Ingredients

100 gram red bean paste
100 ml (6 2/3 tablespoon) water
sugar, to taste (this depends on the sweetness of red bean paste you use)
2 gram (1/2 teaspoon) agar-agar powder
150 ml (10 tablespoon) milk/soymilk
50 ml (3 1/3 tablespoon) water
3 tablespoon sugar
1 teaspoon matcha
2 gram (1/2 teaspoon) agar-agar powder

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.

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