Cream Mizu Yōkan; Wagashi
Cream Mizu Yōkan; Wagashi

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cream mizu yōkan; wagashi. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

D wrote: Hi Nami, If I want to make Siberia cake, should I use yokan or mizuyokan? Today, we will be making mizu yokan (水ようかん) which is a lighter version of the traditional neri yokan by adding more water and is great for warmer days. Mizu yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer.

Cream Mizu Yōkan; Wagashi is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Cream Mizu Yōkan; Wagashi is something which I have loved my entire life.

To get started with this particular recipe, we have to first 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. Make ready 4 g Agar ager
  2. Prepare 300 ml Water
  3. Take 200 g Koshian (bean jam)
  4. Take 50 g Granulated Sugar
  5. Get 120 ml Fresh cream (fat content≒35%)

It is often chilled, sliced into smaller servings, and served during the summer due to its refreshing taste. The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar. There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts.

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.

Barb's Chicken With Apples, Onions And Cream (Normandy). Mizu Youkan Yōkan (羊羹) is a thick jellied dessert made of red bean paste, agar (寒天/"kanten" in Japanese, and sugar. It is usually sold in a block form, and eaten in slices. Yōkan (羊羹) is a thick, jellied Japanese dessert made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices.

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