Mizu-Yokan (Sweetened and Jellied Bean Paste)

Mizu-Yokan (Sweetened and Jellied Bean Paste)

You don't need an oven to make this.
It's a super easy cold Japanese dessert.
Use your choice of anko bean paste, tsubu-an or koshi-an.
These go great with tea during the hot summer months.


1 cup
Powdered kanten
4 g
250 g


1. Put the water in a small pot, sprinkle in the powdered kanten, and heat over medium heat.
2. Gently stir with a wooden spatula to dissolve the powdered kanten. Be careful not to boil it.
3. Remove from the heat, and add the anko in 3 batches.
4. Mix well with the wooden spatula after each addition.
5. Turn the heat on low, and mix well from the bottom of the pot until there are no lumps in the mixture.
6. Turn off the heat, and place the bottom of the pot in iced water.
7. Cool the mixture until it thickens a little.
8. Lightly wet a plastic container or a mold, pour the mixture from Step 7 into it, and leave in the fridge for about 1 hour to set.
9. Once it's set, remove from the fridge. Insert a knife along the sides of the container to loosen.
10. Flip over the container to release the mizu-yokan.
11. Cut into desired sizes. It's done!
12. Why not make homemade tsubu-an? See (Recipe ID: 2067205).

Story Behind this Recipe

I just love mizu-yokan.