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

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★.

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 achieve it.

Ingredients of Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★

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

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ step by step

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!.