Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 7.5g kanten bar in 900ml clean water to soften, gently squeeze out internal air, and soak for 8 to 10 hours. After soaking, remove kanten and gently squeeze out excess water, set aside.
Watch out
Soaking time must be 8 to 10 hours, otherwise the kanten will not soften completely and will not dissolve properly when boiled.
Sift 12g matcha powder through a fine sieve, add 60ml hot water and mix well, then strain through a fine sieve once more and set aside.
Watch out
Matcha powder must be thoroughly sifted, otherwise lumps will not dissolve completely.
Prepare 8g kuzu starch, add a little cold water and mix well to set aside.
Watch out
Kuzu starch must be completely dissolved in cold water first, otherwise it will lump when poured into hot soup.
Add kanten and 900ml drinking water into the pot, bring to a boil over medium heat, and continue boiling until kanten is completely dissolved. Then add 260g white crystal sugar and cook until dissolved. After confirming sugar and kanten are dissolved, add 650g white bean paste and mix well. Once uniform, add the prepared matcha, continue stirring until the yokan liquid boils again. After boiling, add kuzu starch, mix well, and turn off the heat.
local_fire_departmentMedium heatWatch out
If kanten and sugar are not completely dissolved, it will affect the setting
once kuzu starch is added, stir immediately or it will stick to the bottom
The freshly cooked mizu yokan is extremely hot. Be very careful when pouring it into the sieve to avoid scalds.
Pour the yokan liquid through a sieve, stir gently while straining to remove undissolved kanten and impurities.
Watch out
Strain gently to avoid splashing the hot yokan liquid.
Pour cold water into a baking pan, place the strained mizu yokan over it, and continue stirring to cool down until the yokan feels slightly heavy (around 45-50°C).
Watch out
If it solidifies without cooling and stirring, the bean paste and water will separate into two layers.
Pour the cooled mizu yokan into the mold. Bubbles on the surface can be removed with a spoon or quickly torched with a culinary torch.
Watch out
Surface bubbles must be cleared, otherwise they will ruin the appearance after setting.
Let it cool and rest until the mizu yokan is completely set.
Watch out
Do not move the mold before it sets, otherwise the surface will be uneven.
Be careful with your fingers when using a sharp knife, do not get distracted.
Unmold the mizu yokan, cut it into your preferred size, and finish.
Watch out
Cut cleanly and sharply, otherwise the edges will be uneven.
