Mizu-yokan (Soft Sweet Bean Paste) Flavored with Rum

1. 1

   Heat ingredients in a small sauce pan.

2. 2

   After bringing it to a boil, reduce the heat to low and continue cooking, stirring with a wooden spatula for 1 to 2 minutes until the powdered kanten is dissolved completely.

3. 3

   Add condensed milk to 1, stir well and remove from heat.

4. 4

   Add the rum and aduki bean paste and stir well.

5. 5

   (refer to the note below).

6. 6

   Pour the mixture into containers moistened with water, and leave to cool.

7. 7

   Once cool, chill in the fridge.

8. 8

   I used plastic sesame tofu containers, which I had saved so I could make this yokan (50 ml x 3).

9. 9

   You can use whatever suitable tupperware that works.

10. 10

    After it's chilled, remove it from the container and serve.

11. 11

    I wrapped the yokan with salted cherry leaves, which I had kept in the crisper drawer of my fridge for a long time.

12. 12

    They're optional.

13. 13

    Note 1: If you have difficulties removing the yokan from the container, gently run the tip of a toothpick along the edge of the container.

14. 14

    Be sure not to push it in too far.

15. 15

    Note 2: After step 5, flip it over.

16. 16

    The container should come off easily.

17. 17

    Note 3: You can use any container, such as pudding moulds, if you don't mind that the shape isn't like the real thing.

18. 18

    Kanten produces a very firm yokan, so it's good to make as gifts for when you visit people.

* Per serving · 4 servings · Values may vary.