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

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly).

You can cook Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly)

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

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) step by step

  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!.

Joanna Regbert

For Granma, I Love Cooking for Granma Recipes.

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