Kanten Wagashi : Snow Flake
Kanten Wagashi : Snow Flake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, kanten wagashi : snow flake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Kanten Wagashi; Snow Flake __ Yu-Art Kichijoji. How to make Kingyo (goldfish) Kanten square_ Yu-Art Kichijoji. See more ideas about Wagashi, Japanese sweets, Japanese sweets wagashi. kanten powder, sugar, apricot compote, diced pineapple, red peas, black sesame seeds.

Kanten Wagashi : Snow Flake is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Kanten Wagashi : Snow Flake is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook kanten wagashi : snow flake using 6 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Kanten Wagashi : Snow Flake:
  1. Get 4 g Powder Agar (1g & 1g & 2g)
  2. Prepare 180 ml Water (80ml & 100ml)
  3. Take 200 g Koshian (Red bean jam)
  4. Take 100 ml Milk
  5. Take 45 g Sugar (15g & 30g)
  6. Make ready 30 g Granulated Sugar

Wagashi (�a�َq) are traditional Japanese sweets that are typically enjoyed in combination with a cup of green tea. They are made in a wide variety of shapes and consistencies and. Matcha soft-cream anmitsu, Wagashi toppings, Kanten, Match and Azuki red bean jelly with black honey syrup. hand draw sketch vector. - stock illustration. Je mehr Ecken und Kanten ein Diamant hat, um so mehr funkelt und strahlt der Stein. [edit] It turned out that in usually making the transparent thing in wagashi, we usually use.

Instructions to make Kanten Wagashi : Snow Flake:
  1. Ingredients & mold
  2. [Milk Kanten]　Put 100ml of milk in a pot.　Add 1g of Powder Agar and 30g of Sugar.
  3. Mix them well. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 minute. Pour it into a mold as passing through a strainer. Leave it several minutes until it gets hard.
  4. Unmold and crush it. Unmold and crush it.
  5. [Clear Kanten] Put 100ml of water in a pot. Add blue food coloring if you'd like. Add 1g of Powder Agar. *If you prefer deeper color, add food coloring after completing the Kanten liquid.
  6. Mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 minute. Turn off the flame. Pour it into a Thermos as passing through a strainer. Keep it warm.
  7. [Yōkan]　Put 80ml of water in a pot.　Add 2g of Powder Agar and 15g of sugar.
  8. Mix them well.　Heat it up on a medium flame to boiling. And add 200g of warm Koshi an (Bean jam). *Warm the Koshi an in the microwave before.
  9. Mix them on a medium flame.　Pour it into a mold.
  10. Put the crushed milk Kanten on the Yōkan.　Pour the Clear Kanten liquid to cover the Milk Kanten.
  11. Set it by cooling it.　Unmold it. Cut it and enjoy it cooled!

Although the word "kanten" is used as a Japanese translation of "agar", Japanese consider agar and kanten a separate ingredient because they come from different algae. Matcha soft-cream anmitsu, Wagashi toppings, Kanten, Match and Azuki red bean jelly with black honey syrup. hand draw sketch vector. On the fluffy branches Snowy-trim with silver-tinge Melted around catkins Forming white fringe. Like golden fires Snow-flakes blazed While birch stood still Asleep, or amazed. Meanwhile, lazily Strolling around, Dawn threw more "silver" On the twigs (and ground).

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