Easiest Way to Prepare Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ Speedy

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We hope you got insight from reading it, now let's go back to caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ recipe. You can have caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★:

1. Take cup of size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40�ｌ.
2. Take of â–  Caramel Jelly.
3. Get of ・4g (2 tsp.) agar.
4. Prepare of ・20g (1.7 Tbsp.) granulated sugar.
5. Take of ・120g / 120ml (1/2 cup) water.
6. Get of ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel).
7. Use of ・2 Tbsp. water (for caramel).
8. Get of ・3 Tbsp. water (for caramel).
9. Use of â–  MIZU YOKAN (azuki bean Jelly).
10. You need of ・265 g / 265 ml (1 cup and 2 Tbsp) water.
11. Use of ・230 g (8.1 oz) ''KOSHI-AN''.
12. Provide of (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste).
13. You need of ・37g (3 Tbsp.) granulated sugar.
14. Get of ・ 6.5g (about 1 Tbsp.) agar.
15. You need of â– 2-3 chestnuts (stewed in sugar).
16. Get of ※1cup=235cc(USA).

Steps 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!.

Add chestnut chunks or more beans for texture. RECIPE ▶bit.ly/MizuYokan WATCH ON YOUTUBE ▶ bit.ly/MizuYokanVideo. PagesPublic figureBloggerJust One CookbookVideosHow To Make Mizu Yokan - Red Bean Jelly (水よ��ん�作り方). Azuki beans, canned chestnuts, gelatin, salt, sugar, vanilla extract, water. The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar.

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