Milk Mizu Yokan (Milk Red Bean Jelly)
ID: 813c602e...
A smooth and creamy milk mizu yokan that can be easily made using only a microwave. This no-bake, chilled Japanese dessert perfectly balances the gentle sweetness of smooth red bean paste with the mellow richness of milk.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Warm the milk in the microwave beforehand. → Heat the water and agar powder in the microwave, ensuring it comes to a full boil to dissolve. → Add the smooth red bean paste and milk to the agar mixture in several batches, mixing well after each addition. → Microwave again to ensure everything is well incorporated, then pour into containers. → Let cool to room temperature, then chill in the refrigerator for at least 2 hours.
Cooking Steps
Brief Cooking Order
Warm the milk in the microwave beforehand. → Heat the water and agar powder in the microwave, ensuring it comes to a full boil to dissolve. → Add the smooth red bean paste and milk to the agar mixture in several batches, mixing well after each addition. → Microwave again to ensure everything is well incorporated, then pour into containers. → Let cool to room temperature, then chill in the refrigerator for at least 2 hours.
Introduction
A smooth and creamy milk mizu yokan that can be easily made using only a microwave. This no-bake, chilled Japanese dessert perfectly balances the gentle sweetness of smooth red bean paste with the mellow richness of milk.
Step 1
Place 200ml of milk into a heat-resistant container and microwave at 600W for 1 minute and 30 seconds to warm it up.
Step 2
In a separate large heat-resistant bowl, combine 3g of agar powder and 100ml of water, mixing well with a whisk. Cover loosely with plastic wrap and microwave at 600W for 1 minute and 30 seconds.
Step 3
Remove from the microwave and stir well. Cover with plastic wrap again and microwave at 600W for 30 seconds, ensuring it boils thoroughly to completely dissolve the agar.
Step 4
While still hot, add 250ml of room-temperature smooth red bean paste in 3 batches, mixing well each time until there are no lumps.
Step 5
Add the pre-warmed milk in 3 batches while mixing well. Finally, use a rubber spatula to scrape the bottom and sides of the bowl, stirring thoroughly to ensure an even consistency.
Ingredients List
Important Notes
⚠️ Agar will not set unless it is brought to a full boil; make sure you see it bubbling vigorously when you take it out of the microwave. If it doesn't, heat for an additional 10-20 seconds.
💡 If you add cold ingredients to the hot agar liquid, the agar will cool down rapidly and solidify, causing lumps. Always use room temperature red bean paste and pre-warmed milk.
🍳 When mixing at the final stage, avoid whipping to prevent air bubbles, which can affect the appearance and texture. Stir gently before pouring into containers.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...