Mizuyokan (Red Bean Cake)

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Servings: 10 Difficulty: Advanced
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Delicate, translucent Japanese jelly dessert with smooth red bean paste
Mizuyokan (Red Bean Cake recipe image
Mizuyokan (Red Bean Cake recipe image
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Mizuyokan (Red Bean Cake)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 523.9

Description

This traditional Mizuyokan is a study in simplicity and texture. It features a silky, vibrant red bean paste suspended in a clear, lightly sweetened agar or gelatin jelly. The result is a refreshing, melt-in-your-mouth treat that balances earthy bean flavors with a clean, watery sweetness. Perfect for serving alongside matcha green tea, this dessert highlights the natural beauty of azuki beans. It is an elegant yet approachable addition to any tea ceremony or casual gathering, offering a lighter alternative to heavy creams and cakes. The process requires patience to achieve the perfect smooth paste, but the delicate result is well worth the effort.

Ingredients

Directions

  1. Place the drained, cooked azuki beans in a large pot and cover with 2 quarts of cold water.
  2. Bring the water to a boil over high heat, then reduce heat to the lowest setting.
  3. Simmer uncovered for approximately 3 hours, or until the beans are extremely soft and falling apart.
  4. Pour the beans and liquid into a coarse sieve set over a large bowl.
  5. Use the back of a large spoon to rub the beans through the sieve, separating the puree from the skins and hulls.
  6. Transfer the resulting puree to a very fine sieve set over another bowl and rub through again to ensure a silky texture.
  7. Wrap the refined bean puree in a clean kitchen towel and twist tightly to squeeze out excess moisture.
  8. In a saucepan, combine the gelatin, sugar, and a pinch of salt.
  9. Add 2 cups of cold water and bring to a boil over moderate heat, stirring constantly until the gelatin is fully dissolved.
  10. Stir the squeezed bean puree into the gelatin mixture and return to a boil, stirring continuously.
  11. Immediately pour the mixture into an 8-inch cake pan or individual molds.
  12. Allow the mixture to cool to room temperature, then refrigerate overnight or until completely firm.
  13. Slice into 2-inch wedges or unmold and slice into rounds before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 523.9kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 78.2mg4%
Total Carbohydrate 96.0g32%
Dietary Fiber 8.1g33%
Sugars 84.9g
Protein 47.0g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The bean puree can be prepared ahead of time. Wrap the squeezed puree tightly in the kitchen towel and refrigerate for up to 1 week.

For a traditional vegan version, substitute the gelatin with agar-agar powder or flakes, adjusting the quantity according to package instructions as agar sets differently than gelatin.

Ensure the bean puree is very smooth for the authentic Mizuyokan texture. Rubbing through a fine sieve or using a food mill is essential to remove skins.

Serve chilled. This dessert pairs beautifully with a cup of hot matcha green tea.

Keywords: mizuyokan, red bean, azuki, japanese dessert, bean cake, gelatin, tea time, matcha pairing, traditional, smooth paste, translucent jelly, summer dessert, light, refreshing, homemade, bean paste, dessert jelly, simple, classic, vegetarian
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