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How to Make Kanten Jelly (Mizu Yokan) – A Step-by-Step Guide

Kanten jelly, or mizu yokan, is a refreshing Japanese dessert enjoyed year-round, especially in summer for its light, hydrating texture. Made from simple ingredients, it’s easy to prepare at home. Here’s a detailed guide:

Ingredients:

- 10g kanten powder (agar-agar)

- 500ml water

- 100g sugar (adjust to taste)

- 1 tbsp honey (optional, for extra sweetness)

- Food coloring (natural options like matcha or fruit puree)

- Kinako (roasted soybean flour) or anko (sweet red bean paste) for serving

Steps:

1. Prepare the Mold: Lightly oil a rectangular or round mold to prevent sticking.

2. Dissolve Kanten: In a saucepan, mix kanten powder and 100ml water. Whisk until smooth to avoid lumps.

3. Cook the Mixture: Add the remaining 400ml water and sugar. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens slightly (about 5 minutes). Do not boil vigorously.

4. Add Flavoring: Remove from heat. Stir in honey (if using) and food coloring. For layered versions, divide the mixture into bowls and add different colors/flavors (e.g., matcha to one batch, strawberry puree to another).

5. Set the Jelly: Pour the mixture into the mold. Let it cool to room temperature, then refrigerate for at least 2 hours until firm.

6. Serve: Unmold the jelly and slice into 1cm thick pieces. Serve with kinako or anko.

Tips: For a fruit-filled version, add sliced fruits like peaches or mangoes into the mold before pouring the mixture. Enjoy this simple, elegant dessert as a treat or after-dinner refreshment!