Mizu Yokan is a chilled Japanese red bean jelly with sweetened chestnuts that is a beloved traditional sweet in Japan. It‘s an easy recipe to make at home and especially delicious enjoyed on hot summer days.
Prep Time20 minutesmins
Cook Time10 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Dessert
Cuisine: Japanese
Keyword: red bean paste, wagashi
Servings: 1mizu yokan (6” x 5.25” x 1.5”)
Calories: 1388kcal
Author: Namiko Chen
Ingredients
14ozsweet red bean paste (anko)(use koshian or fine red bean paste; the sweetness of anko varies, depending on the brand; adjust with additional sugar, to your taste; see how to make homemade Anko)
Gather all the ingredients. I use a nagashikan (6 x 5 x 2 inches or 15 x 13.5 x 4.5 cm). If you do not use a nagashikan, you might want to use plastic wrap to line your mold for easy removal later on.
To a small saucepan, add 1½ cups water. Then, add 4 g kanten (agar) powder. Whisk well and bring to a boil.
Once boiling, lower the heat. Whisk and let the powdered kanten dissolve completely, about 2 minutes.
Add 14 oz sweet red bean paste (anko) and dissolve the koshian paste with a silicone spatula.
Once the red bean paste has completely dissolved, add ⅛ tsp Diamond Crystal kosher salt. Remove from the heat to let it cool a bit, about 2–3 minutes.
Pour some of the red bean mixture into the mold until the bottom of the nagashikan is covered, about ¼ inch (0.6 cm) deep. Then, let it cool at room temperature until it has set, about 10 minutes (the time varies depending on the temperature of your kitchen).
Once solidified, place the chestnuts from 1 jar kuri kanroni (chestnuts in heavy syrup) on top, spacing them evenly apart from each other.
Pour the rest of red bean mixture over so that it covers the chestnuts. Let it cool on the counter for about 15 minutes to set. Then, wrap and transfer to the refrigerator until it has completely chilled, about 2 hours.
To Serve
Remove from the refrigerator. Run a knife along the edges of the nagashikan and lift the inner removable tray. Slide the yokan out of the inner tray onto a cutting board.
Cut the yokan into 3 rectangular bars, then slice each bar into pieces ½–1 inch (1.3–2.5 cm) thick. Serve chilled.
To Store
You can wrap and store the Mizu Yokan in an airtight container and keep it in the refrigerator for 3 days.
Notes
About kanten: Kanten needs to be heated to dissolve properly. It sets in about an hour at room temperature (source). The powdered form of kanten is easiest to measure and use; bars and flakes should be soaked in water first.To use a kanten bar: Rinse the bar of kanten carefully and break it into pieces, then soak them in water for 30 minutes. This will help dissolve the kanten faster. Squeeze the water out from the pieces and they are ready to use.To use gelatin or agar powder: 1 stick packet (4 g) of kanten powder = 4 tsp powdered gelatin or agar powder. While agar is a broad term used to translate kanten, agar powder is actually a distinct ingredient from kanten. Please note that kanten, agar powder, and gelatin each produce a slightly different jelly texture.To set 1 cup (250 ml) of liquid, you will need: