baking · vegan · vegetarian · dairy-free · gluten-free
Mizu yokan (red bean jelly)
Cool, smooth summer jelly of red bean paste set with kanten (agar).
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk agar into water and boil, stirring, 2 minutes.
-
2
Add sugar and dissolve.
-
3
Whisk in the bean paste and salt and simmer 1 minute.
-
4
Cool, stirring, until slightly thick so beans don't settle, then pour into a wet mold.
-
5
Chill until set, 2 hours, and cut into blocks.
