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

Japanese Sweets!

Ingredients

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

Steps

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!

    

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