Japanese Summer Sweet (Mizu Yokan)

A typical summer sweet in Japan. It's easy to make using tinned aduki beans and it's ready in 2 hours.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 9 Cook: 30 min

Ingredients

Agar powder 2g
Water 200ml
Brown sugar 150g
Tinned aduki beans 1
Salt a pinch

Method

1
These are the aduki beans I used, the Epicure brand from Waitrose. Drain in a colander then blend to a smooth pulp.
2
Put the agar powder in the water in a pan and heat on high until it boils. Turn the heat down to low and simmer for 2 minutes.
3
Add the brown sugar and salt. When the sugar has dissolved, add the aduki beans and simmer on medium heat until well mixed.
4
Wet the tray and pour Step 3 into the tray and allow to cool. Put in the fridge.
5
The agar will start to firm up as soon as it cools naturally. Putting in the fridge will make it nice and cold for summer.

Tips & Note

The basic recipe is 2g agar for 300ml water. This time, the aduki beans contain water so I used less tap water.

Japanese Summer Sweet (Mizu Yokan)

A typical summer sweet in Japan. It's easy to make using tinned aduki beans and it's ready in 2 hours.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 9

Cook: 30 min

Ingredients

Agar powder 2g
Water 200ml
Brown sugar 150g
Tinned aduki beans 1
Salt a pinch

Japanese Summer Sweet (Mizu Yokan)

Recipe ID :2015 Posted on 12 AUG 2016

Serves 9

Cook 30min
views 3,938
printed 4

saved 2

A typical summer sweet in Japan. It's easy to make using tinned aduki beans and it's ready in 2 hours.

Share

Ingredients

Method

Cook
30min
1
These are the aduki beans I used, the Epicure brand from Waitrose. Drain in a colander then blend to a smooth pulp.
2
Put the agar powder in the water in a pan and heat on high until it boils. Turn the heat down to low and simmer for 2 minutes.
3
Add the brown sugar and salt. When the sugar has dissolved, add the aduki beans and simmer on medium heat until well mixed.
4
Wet the tray and pour Step 3 into the tray and allow to cool. Put in the fridge.
5
The agar will start to firm up as soon as it cools naturally. Putting in the fridge will make it nice and cold for summer.

Tips & Note

The basic recipe is 2g agar for 300ml water. This time, the aduki beans contain water so I used less tap water.

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