Mizu Yokan Puree

Mizu Yokan is a traditional Japanese dessert that has been enjoyed for centuries. Often served as a summertime refreshment, this sweet treat features red bean paste flavored with sugar and a hint of salt. In this recipe, we explore a modern twist by turning it into a smooth and cool puree.

History of Mizu Yokan

Originating in Japan, Yokan has been documented since the Edo period. Traditionally, it was made with red bean paste and agar. The Mizu Yokan variation includes more water, resulting in a softer texture ideal for hot weather. Today, the puree version offers a convenient serving style with the same delightful flavors.

Ingredients

• Red bean paste (anko) - 200g
• Sugar - 100g
• Salt - A pinch
• Agar powder - 2g
• Water - 300ml

Preparation

1. In a medium saucepan, combine red bean paste and sugar.
2. Place the saucepan over low heat and stir until the sugar is fully dissolved.
3. Add a pinch of salt for balance and continue to stir the mixture evenly.
4. In a separate small bowl, dissolve agar in water.
5. Pour the agar solution into the red bean mixture and stir continuously.

Cooking Process

1. Increase the heat to medium and bring the mixture to a gentle simmer. This should take about 5-7 minutes, set your cooking timer.
2. Once simmering, reduce to low heat and maintain the simmer for another 3 minutes, allowing the agar to activate. Again, use your cooking timer.
3. Stir intermittently to ensure a smooth blend. Afterward, remove from the heat and let it cool slightly.
4. Transfer the mixture to a blender and puree until smooth for about 1-2 minutes.
5. Pour the pureed mixture into individual serving bowls and let it cool completely in the fridge.

Enjoying Mizu Yokan Puree

Once chilled, Mizu Yokan Puree is perfect for serving with a cup of green tea. Enjoy the delightful smoothness and naturally sweet flavor enhanced by the delicate hint of salt. Garnish with fresh fruits or a sprinkle of matcha powder for extra flavor.