Cream Mizu Yōkan; Wagashi
Cream Mizu Yōkan; Wagashi

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cream mizu yōkan; wagashi. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Cream Mizu Yōkan; Wagashi is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Cream Mizu Yōkan; Wagashi is something which I have loved my entire life. They are fine and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook cream mizu yōkan; wagashi using 5 ingredients and 10 steps. Here is how you can achieve that.

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

Prepping time does not include time spent for chilling Mizu Yokan. Sweetness of red bean paste varies depends on homemade or store-bought brands. Therefore, please adjust your Mizu Yokan with additional sugar. Kanten is similar to Agar Agar but the texture of the jelly is different.

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.

This dessert can be easily made at home using canned Sweet Azuki Paste. 'Koshi-an', the smooth type paste is commonly used for this dessert, but it might be hard to find. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream. Ajisai (hydrangea) Mizu Yōkan ; Wagashi. Yōkan (羊羹) is a thick jellied dessert made of red bean paste, agar (寒天/"kanten" in Japanese, and sugar.

So that is going to wrap it up with this exceptional food cream mizu yōkan; wagashi recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!