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

Name: Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly)
Yield: mini cup : 15 pieces
Ingredients: cup size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40ｍｌ; ■ Caramel Jelly; ・4g (2 tsp.) agar; ・20g (1.7 Tbsp.) granulated sugar; ・120g / 120ml (1/2 cup) water; ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel); ・2 Tbsp. water (for caramel); ・3 Tbsp. water (for caramel); ■ MIZU YOKAN (azuki bean Jelly); ・265 g / 265 ml (1 cup and 2 Tbsp) water; ・230 g (8.1 oz) ''KOSHI-AN''; (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste); ・37g (3 Tbsp.) granulated sugar; ・ 6.5g (about 1 Tbsp.) agar; ■2-3 chestnuts (stewed in sugar); ※1cup=235cc(USA)

Fumie's Recipe @cook_WSLB

Japanese Sweets!

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Ingredients

mini cup : 15 pieces

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

Cooking Instructions

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!