Cream Mizu Yōkan; Wagashi
Cream Mizu Yōkan; Wagashi

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cream mizu yōkan; wagashi. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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

Cream Mizu Yōkan; Wagashi is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Cream Mizu Yōkan; Wagashi is something that I have loved my entire life. They are fine and they look fantastic.

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

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

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. One of my favourite summer desserts is 'Mizu-Yōkan', Sweet Azuki (Red Bean) Kanten Jelly.

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.

In other variations of yokan, the red beans are substituted with a white kidney bean paste. One of my favourite summer desserts is 'Mizu-Yōkan', Sweet Azuki (Red Bean) Kanten Jelly. Kanten is similar to Agar Agar but the texture of the jelly is different. See recipes for Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ too. Yōkan is a popular Japanese dessert made of red bean paste, agar-agar, and sugar.

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