Matcha shiratama Mizu Yōkan ; Wagashi
Matcha shiratama Mizu Yōkan ; Wagashi

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, matcha shiratama mizu yōkan ; wagashi. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

The base layer is mizu yokan, which is basically red bean paste (anko) agar-agar. And the top layer is matcha kanten. Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days.

Matcha shiratama Mizu Yōkan ; Wagashi is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Matcha shiratama Mizu Yōkan ; Wagashi is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have matcha shiratama mizu yōkan ; wagashi using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Matcha shiratama Mizu Yōkan ; Wagashi:
  1. Prepare 2 g Agar ager
  2. Make ready 100 ml Water for Mizu Yōkan
  3. Prepare 200 g Koshian (bean jam)
  4. Prepare 2 Tbsp Kuro mitsu (brown sugar syrup)
  5. Get 50 g Shiratama ko (glutinous rice flour)
  6. Make ready 2 g Matcha
  7. Prepare 50-60 ml Water for Shiratama

Mizu Youkan is softer type for summer. Mizu Yokan (Red Bean Jelly), a Traditional Japanese Wagashi Dessert. · Mizu yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer. With this recipe, it can easily be made at home. matcha shiratama frozen. Mizu Yokan - (Japanese Soft Azuki Bean Jelly) - 水ようかん.

Instructions to make Matcha shiratama Mizu Yōkan ; Wagashi:
  1. Ingredients for 6 cups
  2. Add 2 Tbsp of Kuro-mitsu (brown sugar syrup) into 200g of Koshi an (bean jam). Mix them well.
  3. <<Make Mizu Yōkan>> Knead 2g of Matcha with a little water.
  4. Mix the Matcha and 50g of shiratama ko. Mix them as adding water.
  5. Add water and mix it until it becomes as soft as an earlobe. Divide it into 18. Make each one round and squash little.
  6. Put them into boiling water. Boil them until coming up to the hot water's surface. Take them out. (leave spaces between each other)
  7. <<Make Mizu Yōkan>> Put 100ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling.
  8. Turn down the flame. Simmer it for 2min. Pour the agar liquid into the Koshian mixture. Mix them quickly.
  9. Pour the half of the Koshian mixture into 6 cups.
  10. Put 2 Match shiratama into each molds. (Get the hands wet before touch the shiratama.) Pour the rest of the Koshian mixture. Put 1 Match shiratama on the top of the each. Set them. Enjoy it cooled. ※Don't leave them long or Shiratama (mochi) become hardened.

That's a plastic container that looks like bamboo and it's full of mizu yokan, which is normally served as a sliced bar. Mizu yokan is a light Japanese summer dessert made with red bean paste and agar-agar. The combination results in a creamy treat with a jelly-like consistency. Where to eat the best Mizu yokan in the world. Japanese Matcha ice cream with shiratama mochi, red bean paste, whip cream Japanese green tea matcha ice cream with shiratama mochi, jelly.

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