Vegan Japanese sweets Mizu yokan is favorite sweets for summer in Japan. They have a similar food called Yokan, but it is more thick and robust taste than Mizu yokan. The recipe includes agar, and this is similar to gelatin but made by seaweeds. Gelatin is animal base but agar is vegetable base, so this is vegan sweets. This recipe has agar and water rather than yokan, so it is light taste than yokan. The main ingredient is adzuki beans, and I have another youtube video for how to cook sweet adzuki bean, so if you want to know, please check that out.
Mizuyokan is very simple and easy cooking, Japanese or Asian country, and sweet adzuki paste is favorite sweets. They have a lot of fibers, and you can control sweetness by controlling your sugar. The European sweets, it is a science, I think. You have to major your ingredients very well otherwise you may not success cooking dessert. Usually have many flour, sugar, and fats. I like sweet adzuki paste because it is simple and less than European sweets. Of course, if you eat sugar or sweets, it becomes fat, so you have to watch out what you eat and amount, does not matter Asian or European desserts.
300g (10.6oz) Sweet Adzuki paste
200cc (0.85 Cup ) Water
50g (18oz) Sugar
2g (0.07oz) Agar
Pinch of Salt
1 Boil water and put agar and melt it
2 Strain agar water
3 Put sugar into the agar water and heat up and meld them
4 Put salt in to the agar water
5 Add sweet adzuki paste without heat it up, mix them
6 Put them in the mold or tray
7 Put them in the refrigerator until adzuki is getting hard
8 Take them out from refrigerator and cut them