00:00Mizu-yokan is one of my favorite traditional Japanese summer desserts.
00:03Sweet red bean paste meets silky kanten jelly,
00:07creating a melting mouth treat that is both rich and refreshing.
00:11For a printable version of this recipe, visit my website,
00:14just google Mizu-yokan space statue to find me.
00:17We're going to start with a small pan and add 2 grams of kanten powder.
00:21This plant-based setting agent is used to make many Japanese jelly desserts.
00:26I usually use the powdered form that comes in these 4g sachets,
00:30so you will need half a sachet for this recipe.
00:33Next, we're adding 15g of sugar and we're going to give it a mix.
00:38The purpose of the sugar here is to help stop the kanten from clumping together.
00:42I used light brown sugar, but white sugar is also fine.
00:47Next, add 500ml of cold water and whisk it together.
00:51Typically, it is recommended to use 4g of kanten powder for every 500ml of water,
00:57but I wanted to make an extra soft and delicate Mizu-yokan, so I used less kanten.
01:03Place the pan on the stove and bring it to a boil over medium heat while stirring continuously.
01:09I use a spatula and mix gently while scraping the bottom of the pan.
01:13This is going to prevent a jelly layer forming on the bottom,
01:17which can cause lumps if not taken care of.
01:20I also recommend a spatula because we don't want to create foam or air bubbles.
01:25The continuous mixing also stops it from boiling over.
01:29Once it starts bubbling, set a timer for 2 minutes.
01:32Kanten is not like gelatin, it needs to be boiled to activate the setting properties.
01:37If you don't let it boil, then it's not going to set.
01:39Also, make sure to keep mixing here.
01:42Again, we don't want a jelly layer forming at the bottom of the pan.
01:46Once it's been boiling for 2 minutes, reduce the heat to the lowest setting,
01:49and then add 400g of smooth red bean paste we call koshiyan.
01:54We're adding it 1 quarter at a time to make sure it is thoroughly incorporated into the kanten mixture.
02:00The gentle heat will melt the koshiyan, making it silky and smooth without any lumps.
02:06It's also important to mix gently.
02:08Figorous mixing will create unwanted air bubbles.
02:12I used store-bought koshiyan today, but if you're looking for a challenge,
02:15feel free to check out my homemade koshiyan recipe on my blog.
02:19All 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 it a mix, and then take it off the heat.
02:32We're going to place the base of the pan in a pot of cold water and continue to mix.
02:36This will release some of the heat.
02:38This is not only to speed up the cooling,
02:40but it's also to help keep the red bean paste suspended in the jelly.
02:44If you take it from the heat and pour it straight into the mould,
02:47you might find that the red bean paste sinks and leaves a clear layer on top.
02:53Once it's cooled slightly, and there's not too much steam coming out, pour it into the mould.
02:58I'm using a traditional Japanese canton jelly mould called Anagashikan.
03:02This one is 13.5 x 15cm, which is about 5.3 x 5.9 inches.
03:09If you can't get one, a cake pan with a removable base can work.
03:13Just make sure to wrap it with foil at the bottom to prevent leaks.
03:17And of course, if you want to take a more fun route, you can use any shape jelly mould you
03:21like.
03:21Just make sure it's heat proof, since we're pouring the mixture in while it's still hot.
03:26If there are any bubbles, use a spoon to scoop them out.
03:29Now, we just leave that to cool to room temperature, and once it's there,
03:33cover it and carefully place it in the fridge until it's chilled to your liking.
03:38Canton sets really fast, within an hour or so,
03:41but mizuyokan tastes better cold, so I like to give it 2 hours.
03:45After it's completely chilled, take it out of the fridge and put it out of the mould.
03:50I'm just going to carefully slide it onto a cutting board, it's so satisfying.
03:54This mizuyokan recipe is really delicate, so be careful not to break it.
03:58It's all shiny and smooth on top, it came out beautifully.
04:02Next, I'm going to cut it into rectangles, which is pretty traditional for yokan.
04:07Use a large knife and cut it into thick pieces so that it doesn't fall over.
04:12This 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 mizuyokan,
04:23the perfect rich yet refreshing jelly dessert for summer.
04:28Want even more delicious recipes?
04:30Grab my free cookbook from the link in the description.
04:34Okay, let's go over the ingredients one more time,
04:37and if you're ready to cook, grab the written instructions by clicking the full recipe box with
04:41a picture that's about to pop up on your screen.
04:44Here we go, the link to the full recipe is on the screen for you now,
04:48and if you want to watch more familiar videos,
04:49don'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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