Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, cream mizu yōkan; wagashi. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Cream Mizu Yōkan; Wagashi is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Cream Mizu Yōkan; Wagashi is something which I’ve loved my whole life.
Today, we will be making mizu yokan (水ようかん) which is a lighter version of the traditional neri yokan by adding more water and is great for warmer days. D wrote: Hi Nami, If I want to make Siberia cake, should I use yokan or mizuyokan? Mizu yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer.
To get started with this particular recipe, we have to prepare a few components. You can have cream mizu yōkan; wagashi using 5 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Cream Mizu Yōkan; Wagashi:
- Make ready 4 g Agar ager
- Prepare 300 ml Water
- Take 200 g Koshian (bean jam)
- Take 50 g Granulated Sugar
- Prepare 120 ml Fresh cream (fat content≒35%)
Mizu Yokan is a type of yokan that is made with more water than usual. Mizu Youkan Yōkan (羊羹) is a thick jellied dessert made of red bean paste, agar (寒天/"kanten" in Japanese, and sugar. Mizu Yokan - (Japanese Soft Azuki Bean Jelly) - 水ようかん. That's a plastic container that looks like bamboo and it's full of mizu yokan, which is normally served as a sliced bar.
Instructions to make Cream Mizu Yōkan; Wagashi:
- Ingredients
- Mold
- [Prepare Cream] Whip 150ml of fresh cream as cooling with ice water. Whip until it forms a soft and keep it cool.
- [Make a Mizu Yōkan part] Put 200ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling. Skim off the scum. Turn down the flame. Simmer it for 2min.Skim off the scum. Turn down the flame. Simmer it for 2min.
- Pour the agar liquid into 200g of Koshian (bean jam) and mix them. Pour it into a mold. Cool it with ice water.
- [Make Cream part] Put 100ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 2min.
- Add 50g of granulated sugar and mix them on medium flame. Once it boils, turn down the flame. Skim off the scum again. Simmer it for 1min. Then turn off the flame.
- Pour the agar liquid into the whipped cream as mixing. Pour the mixture on the Mizu-Yōkan part which hardened half. Set it by cooling it.
- Unmold it. Cut it and enjoy!
- You can add crushed sesames for toppings.
Barb's Chicken With Apples, Onions And Cream (Normandy). Japanese sweets -Mizuyokan- (soft adzuki-bean jelly) on Bizen ware plate from. Find this Pin and more on Wagashi by Pornthida. Today we're dreaming of faraway places, of mochi ice cream, cherry blossoms and the bustling city streets of Tokyo. Mizu yokan is a light Japanese summer dessert made with red bean paste and agar-agar.
So that’s going to wrap it up with this exceptional food cream mizu yōkan; wagashi recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
