Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★
Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). In other variations of yokan, the red beans are There are several flavor varieties of yokan and mizu yokan. Examples of additional ingredients include foods such as chopped chestnuts, sweet.

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ using 16 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★:
  1. Get cup size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40ｍｌ
  2. Make ready ■ Caramel Jelly
  3. Get ・4g (2 tsp.) agar
  4. Make ready ・20g (1.7 Tbsp.) granulated sugar
  5. Take ・120g / 120ml (1/2 cup) water
  6. Take ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel)
  7. Make ready ・2 Tbsp. water (for caramel)
  8. Take ・3 Tbsp. water (for caramel)
  9. Make ready ■ MIZU YOKAN (azuki bean Jelly)
  10. Make ready ・265 g / 265 ml (1 cup and 2 Tbsp) water
  11. Get ・230 g (8.1 oz) ''KOSHI-AN''
  12. Make ready (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste)
  13. Make ready ・37g (3 Tbsp.) granulated sugar
  14. Make ready ・ 6.5g (about 1 Tbsp.) agar
  15. Get ■2-3 chestnuts (stewed in sugar)
  16. Get ※1cup=235cc(USA)

Mizu yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled. See great recipes for Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ too! · Taiyaki is a classic street vendor snack in Japan, warm soft fish shaped cake with red bean filling. Azuki beans, canned chestnuts, gelatin, salt, sugar, vanilla extract, water. 'Homemade Jelly Beans', I thought it might be a great idea for anyone trying to make homemade items these days to have this recipe in their Holiday go to file(s).

Steps to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★:
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/sV-QohJHf6U
  2. Cut chestnuts small pieces. Line up mini cups.
  3. 【Caramel Jelly】Make caramel sauce. Put 60g (1/3 cup) granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When it becomes golden, turn off the heat. Add 3 Tbsp water.
  4. Heat it again on low heat to make it smooth. Turn off the heat and let it cool.
  5. Put granulated sugar and agar in a bowl. (granulated sugar : 20g / 1.7 Tbsp, agar : 4g / 2 tsp) Mix well to prevent the agar from becoming lumpy. Put 120ml (1/2 cup) water in a pot and bring to a boil. Turn down the heat a little after boiling.
  6. Add the granulated sugar and agar in 4 part. Melt it completely each time. After all melted, heat it while mixing for a minute.
  7. Add the caramel sauce. Heat it while mixing on medium heat for 1.5 min. Strain it with a tea strainer.
  8. Pour a small amount into each mini cup. Wait for 5 min as it is. Put the chestnuts on it.
  9. Gently scratch the surface. By doing this, the caramel jelly is attached to azuki bean jelly.
  10. 【MIZU-YOKAN (azuki Bean Jelly)】Mix well granulated sugar and agar. (granulated sugar : 37g / 3 Tbsp, agar : 6.5g / 1 Tbsp) Put 265 ml (1 cup and 2 Tbsp) water in a pot and bring to a boil. Turn down the heat a little after boiling. Add the granulated sugar and agar in 4 part. Melt it completely each time.
  11. After all melted, heat it while mixing for a minute. Add sweet azuki bean paste (koshi-an). Mix well until it gets smooth on low heat.
  12. After it gets smooth, heat it for 2 min while mixing on medium heat. Put the pot on a wet towel. Continue to mix for 1-2 min and cool down. Pour it into each mini cup.
  13. Cool it down and cool in a fridge for over an hour. It's all done!

These are the author's remarks, "The worst part of sorting through a bag of jelly beans is finding flavors you don't like. Cut bamboo leaves in half and make slits in them. Wrap the mizu-yokan in the bamboo leaves and serve on a plate with broken ice. Japanese traditional dessert, mizuyoukan or sweet jelly made of red bean paste, agar and sugar isolated on white background. Japanese Traditional Dessert, YOKAN or Bar of Sweet Jelly Made of Red Bean Paste, Agar and Sugar Isolated on White Background.

So that is going to wrap this up for this exceptional food caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!