Mango Mizu-yokan (Soft Adzuki Bean Jelly)
Mango Mizu-yokan (Soft Adzuki Bean Jelly)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mango mizu-yokan (soft adzuki bean jelly). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mango Mizu-yokan (Soft Adzuki Bean Jelly) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Mango Mizu-yokan (Soft Adzuki Bean Jelly) is something which I have loved my whole life. They are nice and they look wonderful.

Chop the mango into dice-sized cubes. The combination of tart fruit with an paste is very delicious. Mizu yokan with delightful chestnut inside red bean jelly Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mango mizu-yokan (soft adzuki bean jelly) using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mango Mizu-yokan (Soft Adzuki Bean Jelly):
  1. Get 400 grams Koshi-an
  2. Make ready 600 ml Water
  3. Prepare 4 grams Kanten
  4. Prepare 1 can Canned mango (or yellow peach)

There are several flavor varieties of yokan and mizu yokan. Examples of additional ingredients include foods such as chopped chestnuts, sweet potato. The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar. There are several flavors of Yokan in Japan.

Instructions to make Mango Mizu-yokan (Soft Adzuki Bean Jelly):
  1. Chop the mango into dice-sized cubes. The combination of tart fruit with an paste is very delicious.
  2. Put the ingredients in a sauce pan, then boil for about 2 minutes to dissolve the kanten. The kanten tends to stick to the bottom of the pan, so mix well.
  3. Add the koshi-an, then continue to boil while stirring for about 3 minutes.
  4. Place the sauce pan in a bowl of cold water to cool. Continue stirring with a spatula. Allow it to cool to the touch before pouring it into a pan. This way, the an paste and kanten will be less likely to separate while setting.
  5. Wet the pan, then pour in the an mixture. Once the mizu-yokan slightly sets, place the mango cubes on top.
  6. Also check out my recipe for strawberry mizu-yokan, that tastes like fruit jello. Make them in jelly cups for a charming touch. - - https://cookpad.com/us/recipes/149080-heart-shaped-strawberry-adzuki-bean-jello-for-valentines-day

Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). It is light and refreshing, ideal for a tea-time. An easy home made sweet azuki bean dessert. Chunky azuki bean paste, Water, Golden caster sugar, Agar powder. Mizu yokan (水ようかん), or red bean sweet jelly, is one of the popular summer desserts of Japan that can make you cool down.

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