'- Mizu yokan- 100 gram red bean paste- 100 ml (6 2/3 tablespoon) water- sugar, to taste (this depends on the sweetness of red bean paste you use)- 2 gram (1/2 teaspoon) agar-agar powder- Matcha kanten- 150 ml (10 tablespoon) milk/soymilk- 50 ml (3 1/3 tablespoon) water- 3 tablespoon sugar- 1 teaspoon matcha- 2 gram (1/2 teaspoon) agar-agar powder

1. For mizu yokan: whisk together red bean paste and water in a small sauce pot. Add sugar to this mixture that suits your taste. Then add the agar-agar powder. Turn on heat, whisk, and bring to a boil. You don't need to constantly whisk, but often enough. Simmer for another 2 minutes once the mixture boils. Pour into mold(s). Chill in the fridge for 10 minutes.2. For matcha kanten: whisk together all matcha kanten ingredients in a small sauce pot. Turn on heat, whisk, and bring to a boil. Again, you don't need to constantly whisk, but often enough. Simmer for another 2 minutes once the mixture boils. Gently pour over the mizu yokan layer. Chill in the fridge for 1 hour, or until fully set.