2層の芋ようかん水ようかんの作り方・レシピ｜Coris cooking

agar-agar

🥗Healthier: carrageenan

💰Cheaper: gelatin

Carrageenan is plant-based and may be easier to find.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

chestnuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar texture and are more accessible.

red bean paste

🥗Healthier: sweetened chickpeas

💰Cheaper: canned beans

Chickpeas can mimic the texture and are often less expensive.

Prepare 150g of sweet potato paste in advance.

In a saucepan, combine water and agar powder, and heat over medium heat while stirring with a rubber spatula. Once boiling, reduce to low heat and continue stirring for 1 minute.

Add sugar to the mixture and heat over medium heat while stirring until it boils again.

Once boiling, reduce heat and add sweet potato paste and salt, mixing well. Use a whisk to break it up and ensure it is well combined. Strain the mixture through a sieve and return it to the saucepan to heat again.

Once the mixture is smooth and boiling, remove from heat and cool it in cold water until it thickens slightly.

Pour the mixture into a mold and refrigerate.

For the second layer, combine water and agar powder in a saucepan and heat over medium heat while stirring. Once boiling, reduce to low heat and continue for 1 minute.

Add sugar and heat until boiling again.

Once boiling, add strained red bean paste and mix well while heating.

Remove from heat and add 60g of water, mixing thoroughly to complete the water yokan mixture.

Pour the water yokan mixture over the first layer in the mold and refrigerate for at least 3 hours until set.

Once set, remove from the mold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens