Mizu Yokan Recipe

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INGREDIENTS:

150 grams smooth anko paste (sweetened adzuki bean paste)

3 grams powdered agar agar

300cc milk

250cc water

30 grams sugar

1/4 teaspoon salt

Kuromitsu (Japanese sugar syrup)

METHOD:

First, heat up the milk in a saucepan until slightly warm, making sure it doesn't get too hot.

In a saucepan, combine the agar and water and boil for one minute.

Add in anko paste, sugar and salt and mix until dissolved.
Add in milk.

While still warm, pour into individual molds.
Once it has cooled down, put in refrigerator until firm.

Serve with kuromitsu if desired.

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