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

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, japanese summer jelly (mizu youkan). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped. Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in winter. hehe 水ようかんの作り方(抹茶&こしあん) Wagashi Mizu-Yokan jelly｜HidaMari Cooking.

Japanese Summer Jelly (Mizu Youkan) is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Japanese Summer Jelly (Mizu Youkan) is something which I have loved my whole life.

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

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. Get 100 g white sweet bean paste
  6. Make ready 2 teaspoon tapioca powder +water
  7. Prepare 1 teaspoon Matcha powder+1 teaspoon sugar +water
  8. Prepare pumpkin jelly
  9. Get 150 ml water
  10. Take 1 g agar powder
  11. Prepare 60 g sugar
  12. Prepare 100 g pumpkin
  13. Take 2 teaspoon tapioca powder +water

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 It is often chilled and served during the hotter summer months and is quite a refreshing dessert. Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese. Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in.

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 💕🇯🇵

Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese. Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in. 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, persimmons , sweet potato, and so on.

So that is going to wrap it up with this special food japanese summer jelly (mizu youkan) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!