Ajisai (hydrangea) Mizu Yōkan ; Wagashi
Ajisai (hydrangea) Mizu Yōkan ; Wagashi

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ajisai (hydrangea) mizu yōkan ; wagashi. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Ajisai (hydrangea) Mizu Yōkan ; Wagashi is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Ajisai (hydrangea) Mizu Yōkan ; Wagashi is something which I’ve loved my entire life. They’re fine and they look fantastic.

I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the cr. https://www.yu-art-kichijoji.com Mizu Yōkan is a popular summer Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer.••• 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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have ajisai (hydrangea) mizu yōkan ; wagashi using 7 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi:
  1. Get 3.5 g Agar ager
  2. Take 350 ml Water
  3. Prepare 150 g Koshian (bean jam)
  4. Take 100 g Granulated Sugar
  5. Get 40 g Nerikiri dough
  6. Take ＋Food colorings
  7. Get Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"

It is a kind of flower that is adored and honored by most of the Japanese like they do for. Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days. This post may contain affiliate links. ajisai ya katabira doki no usu asagi. Hydrangeas - pale blue like the hemp cloth of summer kimono.

Steps to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi:
  1. Ingredients & mold
  2. Divide 40g of Nerikiri dough and colorize them. Make very small 6 balls with white dough. Divide the each colorized dough into 24.
  3. Make 24 small balls with these 3 colors.
  4. Make 4 petals with these 4 small balls. Make a flower with them. Shape its form. Do the same and make other 5 flowers.
  5. <Make a Mizu Yōkan part> Put 150ml of water in a pot. Add 1.5g 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.
  6. Pour the agar liquid into 150g of Koshian (bean jam) and mix them. Pour it into a mold.
  7. <Make Agar Liquid> Put 200ml 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.
  8. Add 100g 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.
  9. <Decorate Mizu Yōkan with Nerikiri flowers and agar liquid.> Pour the agar liquid to cover the surface of the Mizu Yōkan (Pour in along a mold). Put the 6 Nerikiri flowers. Put the 6 very small balls on the center of these 6 flowers.
  10. Pour a little agar liquid around the small balls. Pour the agar liquid again to cover the flowers. Cover it with plastic wrap and put it in a refrigerator to make it hard.
  11. Unmold it.
  12. Please refrigerate and eat it.

Mizu yokan is a light Japanese summer dessert made with red bean paste and agar-agar. The combination results in a creamy treat with a jelly-like consistency. Katso käyttäjän keiko (@ajisai_hydrangea) Instagram-kuvat ja -videot. See more ideas about Hydrangea, Watercolor hydrangea, Hydrangea painting. Hydrangea, Ajisai in Japanese, is one of the main feature of early summer.

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