Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mizu-yokan (soft sweet bean paste) flavored with rum. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Heat ☆ ingredients in a small sauce pan. Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese. Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in winter. hehe.
Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have mizu-yokan (soft sweet bean paste) flavored with rum using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum:
- Prepare 1 half / whole …
- Get 100 ml / 200 ml ☆ Water
- Take 1 grams / 2 grams ☆ Powdered kanten
- Prepare 2 tsp / 4 teaspoons Condensed milk
- Get 1 tsp / 2 teaspoons Rum
- Get 80 grams / 160 grams Tinned sweet aduki bean paste
New type mizu-yohkan (soft adzuki-bean jelly/sweet redbean paste jelly). One of Japanese traditional sweets, YOKAN, is sweet bean past jelly bar. It never uses coloring, flavoring or any other additives so it is good sweets for maybe health conscious people. It is usually molded into long rectangles and sliced when eaten.
Instructions to make Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum:
- Heat ☆ ingredients in a small sauce pan. After bringing it to a boil, reduce the heat to low and continue cooking, stirring with a wooden spatula for 1 to 2 minutes until the powdered kanten is dissolved completely.
- Add condensed milk to 1, stir well and remove from heat. Add the rum and aduki bean paste and stir well. (refer to the note below).
- Pour the mixture into containers moistened with water, and leave to cool. Once cool, chill in the fridge. I used plastic sesame tofu containers, which I had saved so I could make this yokan (50 ml x 3). You can use whatever suitable tupperware that works.
- After it's chilled, remove it from the container and serve. I wrapped the yokan with salted cherry leaves, which I had kept in the crisper drawer of my fridge for a long time. They're optional.
- Note 1: If you have difficulties removing the yokan from the container, gently run the tip of a toothpick along the edge of the container. Be sure not to push it in too far.
- Note 2: After step 5, flip it over. The container should come off easily.
- Note 3: You can use any container, such as pudding moulds, if you don't mind that the shape isn't like the real thing. Kanten produces a very firm yokan, so it's good to make as gifts for when you visit people.
We are making cold, smooth and refreshing Mizu Yokan, jellied dessert with red bean paste. Using a takoyaki mold, it is shaped into cute bite-size pieces. This small mizu-yokan using kanten or agar firms up quickly even if at room temperature so it is very easy to make. The video is a recipe for Mizu Yokan which is a Japanese soft Azuki Bean jelly dessert that looks very similar to the Old Gateau. Japanese mizu yokan is one of the simplest and most elegant desserts.
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