Cream Mizu Yōkan; Wagashi
Cream Mizu Yōkan; Wagashi

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cream mizu yōkan; wagashi. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cream Mizu Yōkan; Wagashi is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Cream Mizu Yōkan; Wagashi is something that I have loved my whole life.

D wrote: Hi Nami, If I want to make Siberia cake, should I use yokan or mizuyokan? 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. Mizu yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer.

To begin with this recipe, we must first prepare a few components. You can have cream mizu yōkan; wagashi using 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Cream Mizu Yōkan; Wagashi:
  1. Make ready 4 g Agar ager
  2. Prepare 300 ml Water
  3. Make ready 200 g Koshian (bean jam)
  4. Get 50 g Granulated Sugar
  5. Make ready 120 ml Fresh cream (fat content≒35%)

It is often chilled, sliced into smaller servings, and served during the summer due to its refreshing taste. The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar. There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts.

Instructions to make Cream Mizu Yōkan; Wagashi:
  1. Ingredients
  2. Mold
  3. [Prepare Cream]　Whip 150ml of fresh cream as cooling with ice water. Whip until it forms a soft and keep it cool.
  4. [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.
  5. Pour the agar liquid into 200g of Koshian (bean jam) and mix them. Pour it into a mold. Cool it with ice water.
  6. [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.
  7. 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.
  8. 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.
  9. Unmold it. Cut it and enjoy!
  10. You can add crushed sesames for toppings.

Barb's Chicken With Apples, Onions And Cream (Normandy). Mizu Youkan Yōkan (羊羹) is a thick jellied dessert made of red bean paste, agar (寒天/"kanten" in Japanese, and sugar. It is usually sold in a block form, and eaten in slices. 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.

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