Easy Fast Cooking Caramel MIZUYOKANSmooth and Sweet azuki Bean Jelly Red Bean Jelly Delicious Perfect

Without fail cooking ultimate Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) easy, bouncy, practical. Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days. So. what is Yokan and Mizu Yokan? Yokan is made of just a few simple ingredients; azuki red bean paste, sugar, and kanten (or agar agar - If you never heard of this. 材料は下記にあります。The ingredients are listed in below.カラメルゼリーの乗った栗入りの水ようかんです。カラメルゼリーは苦みのない優しい味なので、水ようかんと相性よく仕上がっていると思います(^^)凝固剤は、寒天よりもすべらかな食感のア. 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. See recipes for Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ too. The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar.

16 ingredients, 13 steps, cooking Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly)

How are you every body, at this time you can prepare recipe Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) with 16 ingredients and 13 steps. Next this is how to prepare, please read carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 13 stages of easy cooking Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly).

Ingredients all Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly)

1. Prepare cup : size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40ｍｌ.
2. Prepare : ■ Caramel Jelly.
3. Prepare : ・4g (2 tsp.) agar.
4. It’s : ・20g (1.7 Tbsp.) granulated sugar.
5. You need : ・120g / 120ml (1/2 cup) water.
6. It’s : ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel).
7. Prepare : ・2 Tbsp. water (for caramel).
8. It’s : ・3 Tbsp. water (for caramel).
9. Prepare : ■ MIZU YOKAN (azuki bean Jelly).
10. It’s : ・265 g / 265 ml (1 cup and 2 Tbsp) water.
11. Prepare : ・230 g (8.1 oz) ''KOSHI-AN''.
12. Prepare : (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste).
13. You need : ・37g (3 Tbsp.) granulated sugar.
14. You need : ・ 6.5g (about 1 Tbsp.) agar.
15. Prepare : ■2-3 chestnuts (stewed in sugar).
16. Prepare : ※1cup=235cc(USA). There are several flavors of Yokan in Japan.For example, Red bean, white kidney bean, chestnuts, persimmons , sweet potato, and so on.Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki. - - Japanese YOKAN is jellied dessert made of red bean paste, agar, and sugar. "Mizu" means "water", and indicates that it is made with more water than usual.Mizu yōkan is often chilled and eaten in summer. If all composition Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly)

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!
    
14. Finish and Enjoy.

An easy home made sweet azuki bean dessert.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.To follow up my very first blog post, is a recipe for mizu yokan, a Japanese red bean jelly.Normally, for Chinese New Year we make a Chinese version of a red bean cake that's much denser as we often use some glutinous rice flour in it, or alternatively, a coconut milk version that is more like a.

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