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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, matcha shiratama mizu yōkan ; wagashi. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Matcha shiratama Mizu Yōkan ; Wagashi is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Matcha shiratama Mizu Yōkan ; Wagashi is something that I have loved my whole life.

Yamazaki Yōkan Uji MIzu Matcha Wagahi Sweet jelly Green tea Cake Japanese Japan. The base layer is mizu yokan, which is basically red bean paste (anko) agar-agar. And the top layer is matcha kanten..enjoyed with matcha; the sweet taste of azuki and bitter taste of matcha complements each other perfectly.

To get started with this particular recipe, we must prepare a few components. You can cook matcha shiratama mizu yōkan ; wagashi using 7 ingredients and 10 steps. Here is how you can achieve that.

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

Examples of additional ingredients include foods such as chopped chestnuts, sweet potato, and fruits. matcha shiratama frozen. Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. It is special in two aspects of farming and processing: the green tea plants. Youkan is a Japanese sweets made from azuki bean jam and kanten.

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.

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 (抹茶) or powdered green tea, is one of those quintessential things people think of about Japan. Frankly, you can read all about it on wikipedia.

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