Daily Cooking Quest

easy Indonesian recipes

Matcha Kanten Mizu Yokan

When I think of Japanese dessert, I cannot think of anything more traditional and representative than matcha and red bean paste. So, today I am going to combine both in one pretty dessert, a matcha kanten paired with mizu yokan to create a two-layer agar-agar pudding. I decided to have a matcha kanten top layer and a mizu yokan bottom layer, but you can reverse this order if you like.

Matcha Kanten Mizu Yokan.

Matcha Kanten Mizu Yokan.

Matcha, Anko, and Agar-Agar Powder

Since the color of matcha kanten depends solely on the quality of your matcha, you may want to invest on a good quality matcha. I highly recommend this culinary grade matcha from Maeda-En if you are still undecided. As for anko (red bean paste), you can use my recipe, or even just buy some koshi an if that’s the easiest. The last crucial ingredient you need is some agar-agar powder. For this recipe, I decided to use agar-agar powder from Now, and I think it works really well and I may use this from now on to make more agar-agar dessert.

Matcha Kanten Mizu Yokan.

Matcha Kanten Mizu Yokan.

Matcha Kanten Mizu Yokan

Categories:

Cuisine:

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Serves: 6 (if using 2 oz. molds)

Ingredients

  • Mizu yokan
  • 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
  • Matcha kanten
  • 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

Instructions

  1. 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.
  2. 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.

Notes

  • (*) I use small glasses with only 2 oz. capacity to get 6 glasses total. If you use standard 4 oz. ramekins, you will end up with only 3 servings.

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