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Recipe (2025-07-11)
Followed the Layered Yokan recipe, but with the following modifications:
- Swap granulated sugar for brown sugar, koshian for shiroan in the mizuyokan
- It’s a little dark. Instead of 50g, try half/half brown/white sugar.
- 100g sugar in the kanten instead
Crinkle aluminum foil in the bottom, otherwise do the same stuff.
I poured the mizuyokan (over the back of the spoon) while the base was still very jiggly and unset, but the top had clearly formed a skin. This worked great.
For next time:
- 100g sugar in kanten was good.
- Use less brown sugar. It was a little dark, and the brown sugar flavor was a little strong. 25g/25g of regular / brown sugar.
- Shiroan mizuyokan came out too hard. Not sure why… too much kanten? Hard to say.
- Lighter blue
And awayukikan on top would look super cool :)