Mizu Yokan

This traditional Japanese sweet is usually shaped like a rectangular block and the texture
is pretty firm so even when sliced thinly it would stand upright.Yokan is made of just a few simple ingredients; azuki red bean paste, sugar, and kanten (or agar agar).

Ingredients

• 14.1 oz (400 g) fine red bean paste(Koshian – red bean paste with no bean skin)
• 1 ½ cup (350 ml) water
• 1 stick (4 g) powdered kanten (agar agar)
• pinch of salt
• 1 jar (7 oz/200 g) Kuri Kanroni(chestnut in heavy syrup)

Equipment you will need:

• A nagashikan or similar size mold (6 x 5 x 2 inch or 15 x 13.5 x 4.5 cm)
  

Instructions

1. In a small saucepan, pour 1 ½ cup water and add 1 package (4 g) powdered kanten. Whisk well and bring to a boil.
   
2. Once boiling, lower the heat and let powdered kanten dissolve completely, about 2 minutes.
   
3. Add red bean paste and dissolve the paste with a silicone spatula.
   
4. Once red bean paste has completely dissolved, add salt and remove from the heat to let it cool a bit, about 2-3 minutes.
   
5. Pour mixture into the pan until the bottom of the Nagashikan (or similar size mold) is covered, about ¼ inch thickness. Then let it cool at room temperature until the mixture is solidified, about 10 minutes (time varies depending on the temperature of your kitchen).
   
6. Once solidified, put the chestnuts on top with equal spacing from each other.
   
7. Pour the rest of mixture over so that it will cover the chestnuts. Let it cool on the counter for about 15 minutes, then transfer to the refrigerator until it has completely chilled, about 2 hours.
   
8. Run a knife around the edge of nagashikan and lift the inner removable tray.
   
9. Cut into 3 rectangular shapes and then slice each rectangular piece into ½ to 1 inch thickness. Serve chilled. If it can't be consumed at once, keep it in the refrigerator for 3 days.
   

 http://www.justonecookbook.com/mizu-yokan/