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Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese.\r
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Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in winter. hehe\r
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Mizu-Yokan\r
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Difficulty: SUPER EASY\r
Time: 15min + 2hrs cooling time\r
Number of Servings: 16 pieces\r
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Necessary Equipment:\r
18cm (7inch) square cake pan\r
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Ingredients:\r
400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins)\r
300ml water\r
4g (2 tsp.) Kanten powder (agar-agar powder)\r
a pinch of salt\r
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Directions:\r
1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil for 2 minutes. *or use as directed on its package\r
2. Stop the heat, add Koshi-an and mix well.\r
3. Add a pinch of salt to taste and mix well.\r
4. Pour it into a square cake pan (or any container is ok) and cool in the fridge for 1-2 hours until firm.\r
5. Cut into desired pieces to serve. You can use a cookie cutter to make it cute :)\r
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↓レシピ（日本語）\r
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Other Wagashi (Japanese Confectionery) Recipes\r
Moffles (Mochi Waffles)\r
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Taiyaki (たい焼き)\r
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Warabi-Mochi\r
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Takoyaki???\r
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Kasutera (炊飯器でカステラ)\r
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Ichigo Daifuku (イチゴ大福)\r
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甘茶の音楽工房\r
弥生の空に\r
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