Silky Smooth Japanese Red Bean Jelly (Mizu Yokan)

By Sudachi · 60 min

Ingredients

Instructions

1. Put the 2 g kanten powder and 15 g sugar in a cold saucepan and mix them together.
2. Add 500 ml water and whisk.
3. Bring to the boil over medium heat, stirring constantly and scraping the bottom of the pan with a silicone spatula. Once boiling, keep stirring for 2 minutes.
4. Lower the heat to low and add the 400 g smooth red bean paste a quarter at a time, mixing constantly and making sure each quarter is smooth before adding the next.
5. Once the paste has melted in, add 1 pinch of salt and turn off the heat. Keep mixing for 1 minute to release heat.
6. Pour into moulds or a nagashikan tray and cool to room temperature (about 20 minutes).
7. Cover and refrigerate for 30 minutes, or until fully set.
8. Unmould carefully and cut into equal pieces.

Summarized from Sudachi's video. Watch it for the details.

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