Mizu-Yokan (Soft Azuki Bean Jelly) is a typical Japanese summer treat. Cold, smooth and refreshing! The recipe is EASY but to make it into 2 layers, you want to pour in the second layer just before the first layer hardens.
--------------------------------- 2-Layer Mizu-Yokan (Matcha and Azuki Bean Jelly)
Difficulty: EASY Time: 20min + 2hrs cooling time Number of Servings: 8 servings
Necessary Equipment: 18cm (7inch) square cake pan
Ingredients: ((Soft Azuki Bean Jelly)) 400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins) 300ml water 4g (2 tsp.) Kanten powder (agar-agar powder) a pinch of salt ((Matcha Jelly)) 1 tbsp. Matcha green tea powder 2g (1 tsp.) Kanten powder (agar-agar powder) 2 tbsp. granulated sugar 250ml water
Directions: 1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil on low for 2 minutes. *or use as directed on its package 2. Stop the heat, add Koshi-an and mix well. Add a pinch of salt to taste and mix well. 3. Pour it into a square cake pan (or any container). Then immediately start making Matcha jelly. 4. In a bowl, put Kanten powder (agar-agar powder), granulated sugar, and sift in Matcha powder. Then mix well with a spoon. Put in a pot, add water, and mix well. Bring to a boil and boil on low for 2 minutes. 5. When the skin forms (before it gets firm) pour in the Matcha jelly liquid. Leave to cool and firm at the room temperature (do not move too soon or layers will be mixed). Then put in the fridge to cool for about 2 hours.
Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese.
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
--------------------------------- Mizu-Yokan
Difficulty: SUPER EASY Time: 15min + 2hrs cooling time Number of Servings: 16 pieces
Necessary Equipment: 18cm (7inch) square cake pan
Ingredients: 400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins) 300ml water 4g (2 tsp.) Kanten powder (agar-agar powder) a pinch of salt
Directions: 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 2. Stop the heat, add Koshi-an and mix well. 3. Add a pinch of salt to taste and mix well. 4. Pour it into a square cake pan (or any container is ok) and cool in the fridge for 1-2 hours until firm. 5. Cut into desired pieces to serve. You can use a cookie cutter to make it cute :)
isinglass 在 ochikeron Youtube 的最讚貼文
Mizu-Yokan (Soft Azuki Bean Jelly) is a typical Japanese summer treat. Cold, smooth and refreshing! The recipe is EASY but to make it into 2 layers, you want to pour in the second layer just before the first layer hardens.
Kids say it looks like Minecraft. LOL
Basic Mizu-Yokan Recipe:
https://www.youtube.com/watch?v=BlqvMeIki4Y
---------------------------------
2-Layer Mizu-Yokan (Matcha and Azuki Bean Jelly)
Difficulty: EASY
Time: 20min + 2hrs cooling time
Number of Servings: 8 servings
Necessary Equipment:
18cm (7inch) square cake pan
Ingredients:
((Soft Azuki Bean Jelly))
400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins)
300ml water
4g (2 tsp.) Kanten powder (agar-agar powder)
a pinch of salt
((Matcha Jelly))
1 tbsp. Matcha green tea powder
2g (1 tsp.) Kanten powder (agar-agar powder)
2 tbsp. granulated sugar
250ml water
Directions:
1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil on low for 2 minutes. *or use as directed on its package
2. Stop the heat, add Koshi-an and mix well. Add a pinch of salt to taste and mix well.
3. Pour it into a square cake pan (or any container). Then immediately start making Matcha jelly.
4. In a bowl, put Kanten powder (agar-agar powder), granulated sugar, and sift in Matcha powder. Then mix well with a spoon. Put in a pot, add water, and mix well. Bring to a boil and boil on low for 2 minutes.
5. When the skin forms (before it gets firm) pour in the Matcha jelly liquid. Leave to cool and firm at the room temperature (do not move too soon or layers will be mixed). Then put in the fridge to cool for about 2 hours.
↓レシピ（日本語）
https://cooklabo.blogspot.com/2021/08/2-Layer-Mizu-Yokan.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
isinglass 在 ochikeron Youtube 的最佳解答
♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/
Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese.
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
---------------------------------
Mizu-Yokan
Difficulty: SUPER EASY
Time: 15min + 2hrs cooling time
Number of Servings: 16 pieces
Necessary Equipment:
18cm (7inch) square cake pan
Ingredients:
400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins)
300ml water
4g (2 tsp.) Kanten powder (agar-agar powder)
a pinch of salt
Directions:
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
2. Stop the heat, add Koshi-an and mix well.
3. Add a pinch of salt to taste and mix well.
4. Pour it into a square cake pan (or any container is ok) and cool in the fridge for 1-2 hours until firm.
5. Cut into desired pieces to serve. You can use a cookie cutter to make it cute :)
↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post.html
---------------------------------
Other Wagashi (Japanese Confectionery) Recipes
Moffles (Mochi Waffles)
http://youtu.be/cvEsq8JhoYU
Taiyaki (たい焼き)
http://youtu.be/FFsQE0qd_4w
Warabi-Mochi
http://youtu.be/aJzDRlI92aI
Takoyaki???
http://youtu.be/GOtgdANjoMU
Kasutera (炊飯器でカステラ)
http://youtu.be/OO8LDK9gljs
Ichigo Daifuku (イチゴ大福)
http://youtu.be/7xd3NLTsiMc
Music by
甘茶の音楽工房
弥生の空に
http://amachamusic.chagasi.com/music_yayoinosorani.html
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron