Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★:

1. Get cup size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40ｍｌ
2. Prepare ■ Caramel Jelly
3. Get ・4g (2 tsp.) agar
4. Prepare ・20g (1.7 Tbsp.) granulated sugar
5. Prepare ・120g / 120ml (1/2 cup) water
6. Prepare ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel)
7. Make ready ・2 Tbsp. water (for caramel)
8. Get ・3 Tbsp. water (for caramel)
9. Prepare ■ MIZU YOKAN (azuki bean Jelly)
10. Make ready ・265 g / 265 ml (1 cup and 2 Tbsp) water
11. Prepare ・230 g (8.1 oz) ''KOSHI-AN''
12. Prepare (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste)
13. Make ready ・37g (3 Tbsp.) granulated sugar
14. Get ・ 6.5g (about 1 Tbsp.) agar
15. Get ■2-3 chestnuts (stewed in sugar)
16. Get ※1cup=235cc(USA)

Instructions to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★:

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/sV-QohJHf6U
2. Cut chestnuts small pieces. Line up mini cups.
3. 【Caramel Jelly】Make caramel sauce. Put 60g (1/3 cup) granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When it becomes golden, turn off the heat. Add 3 Tbsp water.
4. Heat it again on low heat to make it smooth. Turn off the heat and let it cool.
5. Put granulated sugar and agar in a bowl. (granulated sugar : 20g / 1.7 Tbsp, agar : 4g / 2 tsp) Mix well to prevent the agar from becoming lumpy. Put 120ml (1/2 cup) water in a pot and bring to a boil. Turn down the heat a little after boiling.
6. Add the granulated sugar and agar in 4 part. Melt it completely each time. After all melted, heat it while mixing for a minute.
7. Add the caramel sauce. Heat it while mixing on medium heat for 1.5 min. Strain it with a tea strainer.
8. Pour a small amount into each mini cup. Wait for 5 min as it is. Put the chestnuts on it.
9. Gently scratch the surface. By doing this, the caramel jelly is attached to azuki bean jelly.
10. 【MIZU-YOKAN (azuki Bean Jelly)】Mix well granulated sugar and agar. (granulated sugar : 37g / 3 Tbsp, agar : 6.5g / 1 Tbsp) Put 265 ml (1 cup and 2 Tbsp) water in a pot and bring to a boil. Turn down the heat a little after boiling. Add the granulated sugar and agar in 4 part. Melt it completely each time.
11. After all melted, heat it while mixing for a minute. Add sweet azuki bean paste (koshi-an). Mix well until it gets smooth on low heat.
12. After it gets smooth, heat it for 2 min while mixing on medium heat. Put the pot on a wet towel. Continue to mix for 1-2 min and cool down. Pour it into each mini cup.
13. Cool it down and cool in a fridge for over an hour. It's all done!

So that’s going to wrap it up with this exceptional food caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) ★recipe video★ recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!