My favourite Japanese summer dessert called ‘Mizu Yōkan’ is commonly made with smooth Azuki (Red Beans) Paste and Kanten. I often make it using Vegetarian Gelling Powder as Kanten is not easy to find. White Bean Paste and Chestnut Paste can be used instead of Azuki Paste. To make this Chestnut Agar Jelly, I use Bonne Maman Chestnut Cream. It is quick and easy to make, and satisfies my craving for ‘Mizu Yōkan’.
4 to 6 Servings
About 1 cup Sweetened Chestnut Paste *I used 1 whole jar Bonne Maman Chestnut Cream
1 cup Water
1 sachet (8g) Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
1 pinch Salt
- Combine all ingredients in a saucepan. Use a whisk and blend everything well.
- Heat over medium heat and bring to the boil, stirring frequently. Once it started boiling, lower the heat and simmer, stirring, for 1 minute, then remove from heat.
- Pour the mixture into a container, cups OR moulds. Be careful as it is hot. You can cool the mixture slightly, but do not leave it for too long because this jelly sets at room temperature.
- When cool enough, cover with a lid or plastic wrap, and place in the fridge for a few hours or until completely set. If it is set in a container, cut into a serving size. Enjoy with nice green tea.