Uploaded July 2015 | Updated September 2026, 2 weeks ago

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We are making cold, smooth and refreshing Mizu Yokan, jellied dessert with red bean paste. Using a takoyaki mold, it is shaped into cute bite-size pieces. This cold dessert will help to beat the summer heat and relieve your fatigue.

How to make Mizu-Yokan
cookingwithdog.com/recipe/mizu-yokan

(19 pieces (approx.)) Cook Time: 15 minutes

200ml Water (6.8 fl oz)
1 tsp Kanten Powder or substitute: Agar Powder
30g Sugar (1 oz)
150g Koshian, red bean paste with no bean skins (5.3 oz)
A pinch of Salt
3 pieces of Kuri Kanroni, chestnuts simmered in syrup
30g Dainagon Amanatto, a large type of candied azuki bean (1 oz)

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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