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RECIPE
4 INGREDIENTS 4 STEPS 4hr

Red Bean Jelly

5.0
2 Ratings
Mizu Yokan is a traditional Japanese dessert that has been enjoyed for centuries. Made from red azuki beans, agar-agar (a type of dietary fiber), and sugar, it's both cooling and refreshing on hot summer days!
Red Bean Jelly Recipe | SideChef
Mizu Yokan is a traditional Japanese dessert that has been enjoyed for centuries. Made from red azuki beans, agar-agar (a type of dietary fiber), and sugar, it's both cooling and refreshing on hot summer days!
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
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I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
4hr
Total Time
$2.06
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 2/3 cups
Water
2/3 cup
Red Bean Paste
1 Tbsp
Agar-Agar Powder
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
160
FAT
0.0 g
PROTEIN
2.4 g
CARBS
38.4 g

Cooking Instructions

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Step 1
In a saucepan, combine Water (1 2/3 cups) , Granulated Sugar (2 Tbsp) and Agar-Agar Powder (1 Tbsp) . Bring the mixture to a boil to dissolve the agar agar powder completely.
Step 2
Stir in Red Bean Paste (2/3 cup) and keep mixing until the paste have melted completely. Then, Sift through a strainer to ensure the mixture is smooth.
Step 3
Transfer into a container or a square mold. Let it cool down to room temperature before chilling it in the fridge for at least 4 to 5 hours.
Step 4
Un-mold the jelly and slice them into bite size pieces. Serve and Enjoy!
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Nutrition Per Serving
Calories
160
% Daily Value*
Fat
0.0 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
38.4 g
14%
Fiber
2.5 g
9%
Sugars
30.0 g
--
Protein
2.4 g
5%
Sodium
2.1 mg
0%
Vitamin D
--
--
Calcium
19.7 mg
2%
Iron
0.7 mg
4%
Potassium
0.1 mg
0%
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