Mizu yokan (smooth red bean jelly)
A silky, lightly sweet red bean jelly that sets in a loaf tin and slices into neat blocks, served cold with green tea.
- Time2 hr 20
- LevelEasy
- Costabout £0.47 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a small container, about 12 cm square or a 450 g loaf tin, with cling film so it overhangs the edges.
- 2
Whisk the agar powder into the water in a pan. Bring to the boil and simmer for 2 minutes, stirring all the time, until the powder is fully dissolved.
2 min - 3
Add the sugar and the pinch of salt and stir until dissolved.
- 4
Add the red bean paste in small spoonfuls, whisking well after each. Simmer gently for 3 minutes, stirring, until smooth. If the paste is lumpy, press it through a sieve.
3 min - 5
Pour into the lined tin and tap to release any bubbles. Cool for 20 minutes at room temperature, then chill for at least 2 hours until firm.
120 min - 6
Lift out using the cling film, slice into blocks with a wet knife and serve cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
