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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, matcha shiratama mizu yōkan ; wagashi. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Matcha shiratama Mizu Yōkan ; Wagashi is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Matcha shiratama Mizu Yōkan ; Wagashi is something which I’ve loved my entire life. They are fine and they look wonderful.

The base layer is mizu yokan, which is basically red bean paste (anko) agar-agar. Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)?

To get started with this recipe, we have to first prepare a few components. You can have 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. Take 2 g Agar ager
  2. Make ready 100 ml Water for Mizu Yōkan
  3. Take 200 g Koshian (bean jam)
  4. Take 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

Youkan is a Japanese sweets made from azuki bean jam and kanten. Mizu Youkan is softer type for summer. Customers who viewed this item also viewed. Flavor:Mizu Yokan Matcha & Kinako Kuromitsu.

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 yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer. There are several flavor varieties of yokan and mizu yokan. Examples of additional ingredients include foods such as chopped chestnuts, sweet potato, and fruits. El mizu-yōkan tiene una textura gelatinosa más suave por su mayor contenido en agua, frente a la otra versión, más seca y de larga conservación, como es el neri-yōkan. Japanese Matcha ice cream with shiratama mochi, red bean paste, whip cream Japanese green tea matcha ice cream with shiratama mochi, jelly.

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