Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★
Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ is something that I have loved my entire life.

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★. caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★, Mostly, people have been conditioned to think that "comfort" foods are not good for the body and have to be avoided. Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste).

To begin with this particular recipe, we must prepare a few ingredients. You can cook caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★:
  1. Take cup size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40ｍｌ
  2. Take ■ Caramel Jelly
  3. Make ready ・4g (2 tsp.) agar
  4. Prepare ・20g (1.7 Tbsp.) granulated sugar
  5. Take ・120g / 120ml (1/2 cup) water
  6. Make ready ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel)
  7. Take ・2 Tbsp. water (for caramel)
  8. Prepare ・3 Tbsp. water (for caramel)
  9. Make ready ■ MIZU YOKAN (azuki bean Jelly)
  10. Make ready ・265 g / 265 ml (1 cup and 2 Tbsp) water
  11. Prepare ・230 g (8.1 oz) ''KOSHI-AN''
  12. Get (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste)
  13. Make ready ・37g (3 Tbsp.) granulated sugar
  14. Prepare ・ 6.5g (about 1 Tbsp.) agar
  15. Prepare ■2-3 chestnuts (stewed in sugar)
  16. Get ※1cup=235cc(USA)

See recipes for Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ too. Traditional in our family, this chocolate salami is the perfect crunchy treat to snack on alongside Growing up my mom used to make us chocolate salami all the time, but it was actually my friend's. Chocolate salami - another easy and delicious dessert for Christmas (or any other occasion). This beautiful and original no-bake dessert is popular in many.

Instructions to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★:
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/sV-QohJHf6U
  2. Cut chestnuts small pieces. Line up mini cups.
  3. 【Caramel Jelly】Make caramel sauce. Put 60g (1/3 cup) granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When it becomes golden, turn off the heat. Add 3 Tbsp water.
  4. Heat it again on low heat to make it smooth. Turn off the heat and let it cool.
  5. Put granulated sugar and agar in a bowl. (granulated sugar : 20g / 1.7 Tbsp, agar : 4g / 2 tsp) Mix well to prevent the agar from becoming lumpy. Put 120ml (1/2 cup) water in a pot and bring to a boil. Turn down the heat a little after boiling.
  6. Add the granulated sugar and agar in 4 part. Melt it completely each time. After all melted, heat it while mixing for a minute.
  7. Add the caramel sauce. Heat it while mixing on medium heat for 1.5 min. Strain it with a tea strainer.
  8. Pour a small amount into each mini cup. Wait for 5 min as it is. Put the chestnuts on it.
  9. Gently scratch the surface. By doing this, the caramel jelly is attached to azuki bean jelly.
  10. 【MIZU-YOKAN (azuki Bean Jelly)】Mix well granulated sugar and agar. (granulated sugar : 37g / 3 Tbsp, agar : 6.5g / 1 Tbsp) Put 265 ml (1 cup and 2 Tbsp) water in a pot and bring to a boil. Turn down the heat a little after boiling. Add the granulated sugar and agar in 4 part. Melt it completely each time.
  11. After all melted, heat it while mixing for a minute. Add sweet azuki bean paste (koshi-an). Mix well until it gets smooth on low heat.
  12. After it gets smooth, heat it for 2 min while mixing on medium heat. Put the pot on a wet towel. Continue to mix for 1-2 min and cool down. Pour it into each mini cup.
  13. Cool it down and cool in a fridge for over an hour. It's all done!

Chocolate salami - another easy and delicious dessert for Christmas (or any other occasion). This beautiful and original no-bake dessert is popular in many. This small mizu-yokan using kanten or agar firms up quickly even if at room temperature so it is very easy to make. You can also use an ice cube tray as a mold or serve the mizu-yokan in shot glasses. Gradually the water leaks from the surface so keep the mizu-yokan in the molds when stored in the fridge for long periods of time.

So that’s going to wrap it up for this special food caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!