Japanese Summer Jelly (Mizu Youkan)
Japanese Summer Jelly (Mizu Youkan)

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, japanese summer jelly (mizu youkan). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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 azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). In other variations of yokan, the red beans are substituted with a white kidney bean paste.

Japanese Summer Jelly (Mizu Youkan) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Japanese Summer Jelly (Mizu Youkan) is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook japanese summer jelly (mizu youkan) using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Japanese Summer Jelly (Mizu Youkan):
  1. Take Matcha jelly
  2. Make ready 150 ml water
  3. Get 1 g agar powder
  4. Make ready 50 g granulated sugar
  5. Take 100 g white sweet bean paste
  6. Get 2 teaspoon tapioca powder +water
  7. Get 1 teaspoon Matcha powder+1 teaspoon sugar +water
  8. Make ready pumpkin jelly
  9. Get 150 ml water
  10. Prepare 1 g agar powder
  11. Prepare 60 g sugar
  12. Make ready 100 g pumpkin
  13. Make ready 2 teaspoon tapioca powder +water

There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on. Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). Although not our modern idea of what a sweet should be, fruit was still referred to as kashi.

Steps to make Japanese Summer Jelly (Mizu Youkan):
  1. Ingredients: Put agar powder in water beforehand and soften. Add sugar, cook in a pan and boil to melt.
  2. Cut the white bean paste into small pieces, add to the pan and melt.
  3. Mix Matcha powder and sugar. Put a little water and make Matcha paste.
  4. Mix tapioca flour with a little water. Add and thicken. Then add Matcha paste. Mix well.
  5. Remove from flame and cool a little. Put in glass cups.
  6. Microwave pumpkin and mash with fork.
  7. Put agar powder and sugar in water. Boil to melt. If there are grains left, strain them with a colander to smooth them.
  8. Put tapioca water to thicken, then cool and pour in cup.
  9. 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 💕🇯🇵

Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). Although not our modern idea of what a sweet should be, fruit was still referred to as kashi. Yōkan 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.

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