Japanese mizu yokan is one of the simplest and most elegant desserts. The ingredients are minimal: azuki an (red bean paste), kanten powder (agar powder), sugar, and water. You can use ready made azuki an, or if it is not easily available where you live, I have a simple recipe for home made azuki an. For the kanten powder (agar powder), I use Swallow Globe brand’s kristal agar tanpa rasa (plain agar-agar and jelly powder). This comes in a white packet with a net weight of 10 gram per packet. Please don’t use the 7 gram packet or your yokan will not set properly. If you have pretty molds, you can pour your yokan into molds and it will look so pretty when set. And if you have heart shape molds, this will be perfect for Valentine’s day, no? ♥
Mizu Yokan - Red Bean Kanten (Agar)
- 300 gram red bean paste (Japanese: azuki an)
- 500 ml water
- 150 ml water (*)
- 60 gram sugar
- 10 gram plain agar-agar and jelly powder (I use the one from Swallow Globe)
- Place red bean paste and 500 ml water in a blender and process until smooth. Strain this red bean paste liquid so the yokan will be smooth. Add enough of the (*) water to get a total of 900 ml of red bean paste liquid.
- In a pot, boil together red bean paste liquid, sugar, and the agar-agar and jelly powder. Strain into a baking pan or any pretty mold(s) that you have. Let the yokan set at room temperature. Once it sets, chill for 2 hours in a fridge. Serve cold.