Steps

1. Prepare your preferred containers, such as approx. 90ml or 110ml containers (approx. 5 x 100ml containers).
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2. In a pot or frying pan, combine 3g of Kanten Powder and 300ml of Water.
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3. Stir well to prevent lumps of Kanten powder, then heat over medium heat.
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4. Bring to a boil while stirring occasionally.
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5. Once boiling, reduce to low heat and continue to stir and heat for 2 minutes. (Key Tip!) Kanten powder needs to be heated thoroughly to dissolve. Continue heating over low heat for 2 minutes while stirring well even after boiling.
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6. In a separate large bowl, place 250g of Koshian (Smooth Red Bean Paste).
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7. Once the Kanten liquid has heated for 2 minutes, turn off the heat.
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8. Add about one ladleful of the Kanten liquid to the Koshian in the bowl and mix quickly to combine. Repeat this process until about half of the Kanten liquid is used. (Key Tip!) If you add the Kanten liquid directly to the bean paste, it will be difficult to mix. Gradually add the Kanten liquid to the bean paste and thin it out. Kanten solidifies at room temperature, so work quickly.
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9. Return the Koshian mixture to the pot containing the remaining Kanten liquid.
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10. Add a pinch of Salt and heat over low to medium heat, stirring well until just before boiling (approximately 1 minute).
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11. Turn off the heat.
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12. Fill a tray or bowl with cold water and place the pot in it. Cool for 3 minutes, stirring while cooling. (Key Tip!) If you pour the mixture into containers while it's piping hot, the red bean paste may sink and create two layers as it solidifies. Therefore, always cool it down with cold water. Do not use ice water as it will cool too rapidly and solidify. Avoid overcooling, aim for about 2-3 minutes. Stir gently to avoid creating foam.
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13. Once the mixture has cooled down, remove the pot from the cold water.
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14. Quickly pour into the prepared containers.
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15. Cover with plastic wrap and chill in the refrigerator for about 2 hours to set.
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16. Once set, remove the plastic wrap.
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17. If serving on a plate, carefully run a thin knife around the edge of the container, introduce a little air, and then invert to unmold.
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18. Smooth Mizu Yokan is ready. Enjoy!
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