How to Prepare Appetizing Matcha shiratama Mizu Yōkan ; Wagashi

Matcha shiratama Mizu Yōkan ; Wagashi. The base layer is mizu yokan, which is basically red bean paste (anko) agar-agar. And the top layer is matcha kanten. Labels: Japanese, matcha mizu yokan, mizu yokan, sweet azuki bean paste, sweets, white bean paste.

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" means "water", and indicates that it is made with more water than usual. You can have Matcha shiratama Mizu Yōkan ; Wagashi using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of Matcha shiratama Mizu Yōkan ; Wagashi

1. You need 2 g of Agar ager.
2. You need 100 ml of Water for Mizu Yōkan.
3. You need 200 g of Koshian (bean jam).
4. It's 2 Tbsp of Kuro mitsu (brown sugar syrup).
5. You need 50 g of Shiratama ko (glutinous rice flour).
6. You need 2 g of Matcha.
7. Prepare 50-60 ml of Water for Shiratama.

Este un desert traditional japonez realizate cu g lu te shiratama, matcha aromatizate kanten jeleu, i Anko (dulce azuki past. Youkan is a Japanese sweets made from azuki bean jam and kanten. Mizu Youkan is softer type for summer. MIZU YOKAN & KUZU MATCHA GREEN TEA KANTEN (adzuki bean paste, water, and kuzu starch gelee + matcha kuzu starch gelee) [Japan] [umamimart] [asia pacific dessert] [jello, jelly, gelee, gelatin, agar agar, kanten].

Matcha shiratama Mizu Yōkan ; Wagashi step by step

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..

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