Easiest Way to Make Cream Mizu Yōkan; Wagashi in 19 Minutes for Beginners

Hey everyone, it’s Brad, welcome to my recipe page. 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’m gonna make it a bit unique. This is gonna smell and look delicious.

Cream Mizu Yōkan; Wagashi is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Cream Mizu Yōkan; Wagashi is something which I have loved my whole life.

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 with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to Mizu Yokan 水ようかん. This post may contain affiliate links.

To begin 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 cook that.

The ingredients needed to make Cream Mizu Yōkan; Wagashi:

1. Take 4 g Agar ager
2. Prepare 300 ml Water
3. Make ready 200 g Koshian (bean jam)
4. Take 50 g Granulated Sugar
5. Make ready 120 ml Fresh cream (fat content≒35%)

Mizu Yokan is a type of yokan that is made with more water than usual. It is often chilled, sliced into smaller servings, and served during the summer due to its refreshing taste. 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.

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 Yokan - (Japanese Soft Azuki Bean Jelly) - 水ようかん. That's a plastic container that looks like bamboo and it's full of mizu yokan, which is normally served as a sliced bar. Mizu yokan is a light Japanese summer dessert made with red bean paste and agar-agar. The combination results in a creamy treat with a jelly-like consistency.

So that’s going to wrap it up with this special food cream mizu yōkan; wagashi recipe. Thanks so much for your time. I am confident that you will 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 family, colleague and friends. Thanks again for reading. Go on get cooking!