Mizu Yokan (Japanese Red Bean Jelly)

INGREDIENTS

• 2 g kanten powder – (1 stick usually contains 4g)
• 15 g granulated sugar
• 500 ml water
• 400 g smooth red bean paste – (koshian)
• 1 pinch salt

INSTRUCTIONS 

1. Add 2 g kanten powder and 15 g granulated sugar to a cold saucepan and mix them together.
2. Add 500 ml water to the pan and whisk.
3. Heat the pan on medium until it starts to boil. Once it’s boiling, set a timer for 2 minutes and stir continuously. 
4. After two minutes, reduce the heat to low and add 400 g smooth red bean paste one-quarter at a time while mixing continuously. Make sure the mixture is smooth with no lumps before adding the next quarter.
5. Once the koshian has melted and incorporated into the mixture, add 1 pinch salt and turn off the heat.
6. Continue mixing for 1 minute to help release the heat.
7. Pour the mixture into molds or a Japanese “nagashikan” tray and leave to cool to room temperature (Approx 20 mins)
8. Once cool, cover and transfer to the refrigerator. Chill for 30 mins or until fully set.
9. If you used a nagashikan or similar, cut your mizu yokan into slices. If you used jelly molds, dip the outside in warm water to help remove them with ease.
10. Serve and enjoy!