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, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★. It is one of my favorites. 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 is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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 that.

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. Make ready ・4g (2 tsp.) agar
  4. Take ・20g (1.7 Tbsp.) granulated sugar
  5. Get ・120g / 120ml (1/2 cup) water
  6. Take ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel)
  7. Get ・2 Tbsp. water (for caramel)
  8. Prepare ・3 Tbsp. water (for caramel)
  9. Prepare ■ MIZU YOKAN (azuki bean Jelly)
  10. Get ・265 g / 265 ml (1 cup and 2 Tbsp) water
  11. Take ・230 g (8.1 oz) ''KOSHI-AN''
  12. Prepare (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste)
  13. Make ready ・37g (3 Tbsp.) granulated sugar
  14. Prepare ・ 6.5g (about 1 Tbsp.) agar
  15. Prepare ■2-3 chestnuts (stewed in sugar)
  16. Get ※1cup=235cc(USA)

The jellied dessert is made with sweet red bean paste, sugar, and other flavorful ingredients such as chestnuts. The red bean paste is still sweet, and you can add other sweeteners or sweet ingredients in place of sugar. - Mizu Yokan (Soft Red Bean Jelly) When I found out that Elise, of Simply Recipes, was going to be hosting this month's IMBB? event, I just knew I had to participate. · Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days. Usually red bean paste is already sweet, so we can skip honey. Ginger if you like to add ginger.

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. This red bean jelly is sweet, smooth, and silky, perfect for a dessert or mid-afternoon snack! Azuki beans, canned chestnuts, gelatin, salt, sugar, vanilla extract, water. Adzuki beans originate from China whereas kidney beans are native to Central America and Mexico. How To Make Red Bean Paste.

So that’s 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 your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!