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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, mango mizu-yokan (soft adzuki bean jelly). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mango Mizu-yokan (Soft Adzuki Bean Jelly) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Mango Mizu-yokan (Soft Adzuki Bean Jelly) is something that I have loved my entire life. They are fine and they look wonderful.

Chop the mango into dice-sized cubes. The combination of tart fruit with an paste is very delicious. The kanten tends to stick to the bottom of the pan, so mix well. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam).

To begin with this particular recipe, we must first 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 it.

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

There are two kinds of yokan depending on the amount of agar: Neri-yokan (yokan made of pasted adzuki beans) and Mizu-yokan (yokan containing less agar and more water than neri-yokan). Red bean, also known as adzuki bean, is a topping made from dried red beans and sugar. The flavor can be described as sweet, creamy and earthy. It has a slight granulated texture and is high in fiber.

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

The flavor can be described as sweet, creamy and earthy. It has a slight granulated texture and is high in fiber. Mizu-yokan made in Fukui Prefecture is very different ; it is made with brown sugar and agar, and the texture is extremely soft since it contains a lot of water. Many of decchi-yokan contain sprinkled chestnuts, Dainagon or other Japanese confectionery. Mizu Yokan (azuki bean jelly) Kanten is a gelatin derived from a seaweed known as "heavenly grass" (tengusa).

So that’s going to wrap this up with this exceptional food mango mizu-yokan (soft adzuki bean jelly) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!