Matcha Kanten Mizu Yokan
Easy two-layer agar-agar Japanese dessert. The base layer is mizu yokan, which is basically red bean paste (anko) agar-agar. And the top layer is matcha kanten.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 gram red bean paste
- 100 ml (6 2/3 tablespoon) water
- sugar, to taste (this depends on the sweetness of red bean paste you use)
- 2 gram (1/2 teaspoon) agar-agar powder
- 150 ml (10 tablespoon) milk/soymilk
- 50 ml (3 1/3 tablespoon) water
- 3 tablespoon sugar
- 1 teaspoon matcha
- 2 gram (1/2 teaspoon) agar-agar powder
Instructions
- 1
For mizu yokan: whisk together red bean paste and water in a small sauce pot. Add sugar to this mixture that suits your taste. Then add the agar-agar powder. Turn on heat, whisk, and bring to a boil. You don't need to constantly whisk, but often enough. Simmer for another 2 minutes once the mixture boils. Pour into mold(s). Chill in the fridge for 10 minutes.
- 2
For matcha kanten: whisk together all matcha kanten ingredients in a small sauce pot. Turn on heat, whisk, and bring to a boil. Again, you don't need to constantly whisk, but often enough. Simmer for another 2 minutes once the mixture boils. Gently pour over the mizu yokan layer. Chill in the fridge for 1 hour, or until fully set.