Japanese Mizu Yokan
Soak softened kanten in water. Squeeze agar agar, tear into bits. Boil kanten, water. Dissolve agar agar, add brown sugar. Stir in anko, simmer till thick. Pour into container, refrigerate. Cut into cubes. Serve chilled. Enjoy mizu yokan!
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Servings: 4 servings
Calories: 194kcal
Cost: 15
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Equipment
Instructions
- Soak the kanten in a bowl of water until softened.
- After an hour, remove the agar agar from water then squeeze it to remove any excess water.
- Use your hands to tear the agar agar into small bits.
- Add kanten pieces and one and quarter cup of water in a pan. Bring to boil while stirring occasionally.
- Simmer until the agar agar has dissolved in the water. Add brown sugar then stir thoroughly.
- Add the anko and continue to stir occasionally. Simmer the mixture until it thickens then remove from heat.
- Pour the anko mixture into a rectangle container (plastic). Allow to rest and cool then refrigerate for some Minutes.
- The mizu yokan is now firm. Use a knife to cut it into bite size cubes. Serve and enjoy.
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Notes
This Japanese dessert is typically made from agar-agar and red bean paste. It is not edible, but it is a wonderful vegan alternative to gelatin. As it is colorless and tasteless, it is an ideal summer treat. The kanten and agar-agar are both natural ingredients and are available in Asian grocery stores. They can also be bought online. The shiratama powder can be found in Asian supermarkets or in some online stores.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 50g | Protein: 1g | Sodium: 4mg | Potassium: 4mg | Fiber: 1g | Sugar: 50g | Calcium: 4mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.