00:00Mizu-yokan is one of my favorite traditional Japanese summer desserts.
00:03Sweet red bean paste meets silky content jelly creating a melting mouth treat that is both rich
00:10and refreshing. For a printable version of this recipe, visit my website just google
00:15Mizu-yokan space statue to find me. We're going to start with a small pan and add 2 grams of
00:20content powder. This plant-based setting agent is used to make many Japanese jelly desserts.
00:26I usually use the powdered form that comes in these 4 gram sachets so you will need half a sachet
00:32for
00:33this recipe. Next we're adding 15 grams of sugar and we're going to give it a mix. The purpose of
00:39the sugar here is to help stop the content from clumping together. I used light brown sugar but
00:44white sugar is also fine. Next add 500 milliliters of cold water and whisk it together. Typically
00:52it is recommended to use 4 grams of kanten powder for every 500 milliliters of water but I wanted
00:58to make an extra soft and delicate Mizu-yokan so I used less kanten. Place the pan on the stove
01:05and
01:05bring it to a boil over medium heat while stirring continuously. I use a spatula and mix gently while
01:11scraping the bottom of the pan. This is going to prevent a jelly layer forming on the bottom which
01:17can cause lumps if not taken care of. I also recommend a spatula because we don't want to
01:23create form or air bubbles. The continuous mixing also stops it from boiling over. Once it starts
01:30bubbling, set a timer for 2 minutes. Kanten is not like gelatin, it needs to be boiled to activate the
01:36setting properties. If you don't let it boil then it's not going to set. Also make sure to keep mixing
01:41here. Again we don't want a jelly layer forming at the bottom of the pan. Once it's been boiling for
01:472 minutes, reduce the heat to the lowest setting and then add 400 grams of smooth red bean paste
01:53we call koshiyan. We're adding it one quarter at a time to make sure it is thoroughly incorporated
01:59into the kanten mixture. The gentle heat will melt the koshiyan making it silky and smooth without any
02:05lumps. It's also important to mix gently. Vigorous mixing will create unwanted air bubbles.
02:11I used store-bought koshiyan today but if you're looking for a challenge feel free to check out
02:16my homemade koshiyan recipe on my blog. All the links to relevant recipes are in the description.
02:23Once all of the red bean paste is incorporated, add a pinch of salt,
02:27give a mix and then take off the heat.
02:32We're going to place the base of the pan in a pot of cold water and continue to mix. This
02:37will release
02:37some of the heat. This is not only to speed up the cooling but it's also to help keep the
02:42red bean
02:42paste suspended in the jelly. If you take it from the heat and pour it straight into the mould,
02:48you might find that the red bean paste sinks and leaves a clear layer on top. Once it's cooled slightly
02:54and there's not too much steam coming out, pour it into the mould. I'm using the traditional Japanese
02:59Canton jelly mould called Anagashikan. This one is 13.5 x 15cm, which is about 5.3 x 5.9
03:08inches.
03:09If you can't get one, a cake pan with a removable base can work. Just make sure to wrap it
03:14with foil
03:14at the bottom to prevent leaks. And of course, if you want to take a more fun route, you can
03:19use any
03:20shape jelly mould you like. Just make sure it's heat proof since we're pouring the mixture in while
03:25it's still hot. If there are any bubbles, use a spoon to scoop them out. Now, we just leave that
03:31to cool to room temperature and once it's there, cover it and carefully place it in the fridge until
03:36it's chilled to your liking. Canton sets really fast, within an hour or so, but Mizuio can taste better
03:43cold so I like to give it 2 hours. After it's completely chilled, take it out of the fridge
03:48and pull it out of the mould. I'm just going to carefully slide it onto a cutting board, it's so
03:53satisfying. This Mizuio can recipe is really delicate so be careful not to break it. It's so shiny and
03:59smooth on top, it came out beautifully. Next, I'm going to cut it into rectangles, which is pretty
04:06traditional for yokan. Use a large knife and cut it into thick pieces so that it doesn't fall over.
04:13This recipe makes about 8 servings and you can store them in the fridge for 2 or 3 days.
04:19And that's it, beautifully glossy and silky homemade Mizuio can, the perfect rich yet refreshing jelly
04:25dessert for summer. Want even more delicious recipes? Grab my free cookbook from the link
04:32in the description. Okay, let's go over the ingredients one more time. And if you're ready to cook,
04:38grab the written instructions by clicking the full recipe box with a picture that's about to pop up
04:43on your screen. Here we go, the link to the full recipe is on the screen for you now and
04:48if you
04:48want to watch more similar videos, don't miss my dessert playlist popping up on your screen as well.
04:52Thanks so much for watching and I hope to see you in the next one. Bye.
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