How to Make Appetizing Matcha shiratama Mizu Yōkan ; Wagashi

Nellie Hogan
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How to Make Appetizing Matcha shiratama Mizu Yōkan ; Wagashi
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How to Make Appetizing Matcha shiratama Mizu Yōkan ; Wagashi Delicious, fresh and tasty.

Matcha shiratama Mizu Yōkan ; Wagashi. Matcha shiratama Mizu Yōkan ; Wagashi Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I put small Match flavor shiratama (mochi) inside. It is usually sold in a block form, and eaten in slices.

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam).

I put small Match flavor shiratama (mochi) inside. eigomura@sapporo.

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam).

You can cook Matcha shiratama Mizu Yōkan ; Wagashi using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Matcha shiratama Mizu Yōkan ; Wagashi

  1. Prepare of Agar ager.

  2. Prepare of Water for Mizu Yōkan.

  3. You need of Koshian (bean jam).

  4. You need of Kuro mitsu (brown sugar syrup).

  5. You need of Shiratama ko (glutinous rice flour).

  6. You need of Matcha.

  7. You need of Water for Shiratama.

I put small Match flavor shiratama (mochi) inside.

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam).

I love a marriage of bean jam and cream.

Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine.

Matcha shiratama Mizu Yōkan ; Wagashi step by step

  1. Ingredients for 6 cups.

  2. Add 2 Tbsp of Kuro-mitsu (brown sugar syrup) into 200g of Koshi an (bean jam). Mix them well..

  3. <<Make Mizu Yōkan>> Knead 2g of Matcha with a little water..

  4. Mix the Matcha and 50g of shiratama ko. Mix them as adding water..

  5. Add water and mix it until it becomes as soft as an earlobe. Divide it into 18. Make each one round and squash little..

  6. Put them into boiling water. Boil them until coming up to the hot waters surface. Take them out. (leave spaces between each other).

  7. <<Make Mizu Yōkan>> Put 100ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling..

  8. Turn down the flame. Simmer it for 2min. Pour the agar liquid into the Koshian mixture. Mix them quickly..

  9. Pour the half of the Koshian mixture into 6 cups..

  10. Put 2 Match shiratama into each molds. (Get the hands wet before touch the shiratama.) Pour the rest of the Koshian mixture. Put 1 Match shiratama on the top of the each. Set them. Enjoy it cooled. ※Dont leave them long or Shiratama (mochi) become hardened..

Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar.

The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste).

In other variations of yokan, the red beans are substituted with a white kidney bean paste.

Matcha shiratama Mizu Yōkan ; Wagashi.

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam).