Cream Mizu Yōkan; Wagashi
Cream Mizu Yōkan; Wagashi

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cream mizu yōkan; wagashi. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cream Mizu Yōkan; Wagashi is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Cream Mizu Yōkan; Wagashi is something which I’ve loved my whole life. They are fine and they look fantastic.

Great recipe for Cream Mizu Yōkan; Wagashi. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam).

To get started with this particular recipe, we must prepare a few ingredients. You can have cream mizu yōkan; wagashi using 5 ingredients and 10 steps. Here is how you cook it.

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

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. Yōkan is a simple Japanese dessert made from adzuki beans.

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.

In other variations of yokan, the red beans are substituted with a white kidney bean paste. Yōkan is a simple Japanese dessert made from adzuki beans. Usually formed in bricks and served as chilled slices, the flavor and texture are not unlike a dried fruit paste. Agar ager • Water for Mizu Yōkan • Koshian (bean jam) • Kuro mitsu (brown sugar syrup) • Shiratama ko (glutinous rice flour) • Matcha • Water for Shiratama Yu-Art Kichijoji. Cream Mizu Yōkan; Wagashi Mizu yōkan is actually a sub-variety of the dessert yōkan or 羊羹 – its name means "water yōkan '. (It looks like there are two other versions, neri yōkan or 練り羊羹, which uses more anko, and mushi yōkan or 蒸し羊羹.

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