Photo
Recipe
Ingredients
Base recipe is Mizu-yokan. Use the 360g scaled down version.
Add one pound of cut peaches, cut into small squares (1.5cm ish?). On 2025-07-25, that equated to three full peaches.
Steps
- Make mizu-yokan like normal, and pour into our large nagashikan, appx 18cm x 15cm (versus our small nagashikan, which is 14cm x 12cm).
- Set into a room-temp water bath to help it start to cool.
- Once it starts cooling (not really time sensitive, adding early is fine), add the cut peaches.
- Note: They will float to the top!
- As it cools, push the peaches down until they stay down. Once they do, smooth out the surface a bit.
Notes:
- No need to macerate the peaches if they’re already pretty ripe.
Before cooled (floating)
After cooled and pushed down
2024-08-10
(out of date)
I made peach mizuyokan. Rough steps:
- Peel the peaches, cut into 8ths slices (half, then 4). Then cut those slices in half to be closer to square.
- Macerate overnight.
- 2tbsp sugar, half a lime for 1lb of peaches
- Make the mizuyokan.
Put the pan in a water bath to cool it.ROOM TEMP water, put in the bath and stir. Replace with ROOM TEMP water as the original bath gets too hot.DO NOT USE ICE. It will set too much.- Don’t do this, cool in the nagashikan instead.
- Mix the peaches into the pan, then pour out into a nagashikan.
I used ice for the water bath, so it set way too much. But the idea was right. Just need to pull it out of the bath while it’s still liquidy.