Mizu Yokan: Refreshing Japanese Red Bean Jelly Delight

Mizu Yokan is a soft, elegant Japanese red bean jelly embodying tradition and offering a gluten-free dessert option.

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Prep Time 10

Cook Time 15

Cooling Time 30

Total Time 55

Servings: 6 slices

Course: Dessert

Cuisine: Japanese

Calories: 120

For the Jelly

1 tablespoon Kanten Agar Powder Use half the amount compared to regular agar for softness.
3 tablespoons Granulated Sugar Coconut sugar or honey can be used as substitutes.
2 cups Water Main liquid component.
1 cup Smooth Red Bean Paste (Koshian) Can be substituted with white bean paste for a lighter option.
1 pinch Salt Enhances overall sweetness.

Step-by-Step Instructions for Mizu Yokan

In a cold saucepan, mix the kanten agar powder and granulated sugar together evenly.
Gradually whisk in the water to the dry mixture, stirring continuously to create a homogeneous blend. Bring to a boil, stirring constantly for about 2 minutes.
Lower the heat and add the smooth red bean paste gradually, mixing well after each addition until the mixture is completely smooth and uniform.
Once smooth, stir in a pinch of salt and mix for another minute.
Carefully pour the mixture into a heatproof mold and allow to cool at room temperature for approximately 20 minutes.
Cover with plastic wrap and transfer to the refrigerator. Chill for at least 30 minutes until fully set.
After setting, gently remove it from the mold and cut into squares. Serve chilled.

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 2gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 20gCalcium: 2mgIron: 4mg

For best results, ensure ingredients are at room temperature and use a silicone spatula for mixing.

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