How to Make Mizu-Yokan (Japanese Soft Azuki Bean Jelly) Recipe 水ようかんの作り方 (和菓子レシピ)

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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

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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
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Other Wagashi (Japanese Confectionery) Recipes
Moffles (Mochi Waffles)

Taiyaki (たい焼き)

Warabi-Mochi

Takoyaki???

Kasutera (炊飯器でカステラ)

Ichigo Daifuku (イチゴ大福)