Best Japanese Milk Jelly Recipes

JAPANESE MILK JELLY

Steps:

• Combine powdered agar agar and boiling water and stir thoroughly.
• In a bowl, combine both milks and agar-agar mixture and stir well.
• Pour into square mold and chill in refrigerator until firm (1-2 hours). Cut into bite size pieces and top with sweet bean paste.

MIZU YOKAN RECIPE

Steps:

• Gather the ingredients.
• Prepare the gelatin mixture: In a large bowl, soak the dried kanten (agar agar) stick in water for one hour or until softened.
• Remove kanten from water and squeeze the softened kanten to remove excess water.
• Using your hands, tear the kanten into small pieces.
• In a medium pan, add the kanten pieces or kanten powder with 1 1/4 cups of water and bring to a boil, making sure to stir constantly. Turn down the heat to low. Simmer until the kanten dissolves completely. All the while, make sure to stir the kanten and water.
• Next, add sugar and stir well.
• Add premade sweet red bean paste (anko or koshian). Stir constantly, making sure the bean paste is diluted in the agar agar and water mixture. Continue to simmer until the mixture thickens. Remove from heat.
• Pour the mixture into a shallow rectangular plastic container. Allow it to cool to room temperature and then store in the refrigerator to chill. The mizu yokan should become firm.
• Cut the mizu yokan into small blocks and serve chilled.

MILK JELLY

Steps:

• add water into the gelatin and set a side.
• heat milk until just before it is boiled. (Do not boil).
• add 1 into 2 and stir until gelatin is completely dissolved.
• strain 3 so that you can remove some chunk of gelatin which were not dissolved and make texture smooth.
• add condensed milk and heavy cream, stir well.
• pour into dish or container and chill until it is set.