Kanten Wagashi : Snow Flake
Kanten Wagashi : Snow Flake

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kanten wagashi : snow flake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kanten Wagashi : Snow Flake is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Kanten Wagashi : Snow Flake is something that I have loved my whole life. They’re nice and they look wonderful.

Kanten Wagashi; Snow Flake __ Yu-Art Kichijoji. Koshi an (Red bean jam) and milk are coagulated with Kanten (agar). Kanten Wagashi; Snow Flake __ Yu-Art Kichijoji.

To get started with this particular recipe, we must prepare a few components. You can cook kanten wagashi : snow flake using 6 ingredients and 11 steps. Here is how you cook it.

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

It's a traditional Japanese sweet which is made from Kanten (Aagar), sugar and water. Wagashi are traditional Japanese confections that evolved into an art form in the ancient Imperial capital, Kyoto. The character pronounced 'wa' denotes things Japanese, while. Wagashi (和菓子) are traditional Japanese sweets, crafted to be as pleasing to the eye as they are to the tongue.

Steps 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!

They are typically made from plant ingredients. 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. 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. Agar (agar agar) and Kanten are a natural gelatin obtained from algae.

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