Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese summer jelly (mizu youkan). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped.
Japanese Summer Jelly (Mizu Youkan) is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Japanese Summer Jelly (Mizu Youkan) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have japanese summer jelly (mizu youkan) using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Summer Jelly (Mizu Youkan):
- Get Matcha jelly
- Make ready 150 ml water
- Prepare 1 g agar powder
- Get 50 g granulated sugar
- Get 100 g white sweet bean paste
- Make ready 2 teaspoon tapioca powder +water
- Prepare 1 teaspoon Matcha powder+1 teaspoon sugar +water
- Prepare pumpkin jelly
- Make ready 150 ml water
- Make ready 1 g agar powder
- Make ready 60 g sugar
- Take 100 g pumpkin
- Take 2 teaspoon tapioca powder +water
Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red It is often chilled and served during the hotter summer months and is quite a refreshing dessert. Mizu Yokan is a traditional Japanese dessert that is served as a refreshing treat on warm summer days. The jellied dessert is made with sweet red bean paste, sugar, and other flavorful ingredients such as chestnuts.
Instructions to make Japanese Summer Jelly (Mizu Youkan):
- Ingredients: Put agar powder in water beforehand and soften. Add sugar, cook in a pan and boil to melt.
- Cut the white bean paste into small pieces, add to the pan and melt.
- Mix Matcha powder and sugar. Put a little water and make Matcha paste.
- Mix tapioca flour with a little water. Add and thicken. Then add Matcha paste. Mix well.
- Remove from flame and cool a little. Put in glass cups.
- Microwave pumpkin and mash with fork.
- Put agar powder and sugar in water. Boil to melt. If there are grains left, strain them with a colander to smooth them.
- Put tapioca water to thicken, then cool and pour in cup.
- Pouring in square box is the popular shape of Mizu Youkan. The shape of Mizu yokan is cut into a rectangle. Cool in refrigerator. Enjoy 💕🇯🇵
Yōkan (羊羹) is a thick, jellied Japanese dessert made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices. There are two main types: neri yōkan and mizu yōkan. Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese. Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in.
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