Cream Mizu Yōkan; Wagashi
Cream Mizu Yōkan; Wagashi

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cream mizu yōkan; wagashi. It is one of my favorites food recipes. This time, I am going to 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 meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Cream Mizu Yōkan; Wagashi is something which I’ve loved my entire life.

To get started with this particular recipe, we must 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. Take 200 g Koshian (bean jam)
  4. Prepare 50 g Granulated Sugar
  5. Prepare 120 ml Fresh cream (fat content≒35%)

Instagram photos and videos tagged as #mizuyokan. I'm not really following Inktober really well, but here's some MizuYokan to make up for it• 水羊羹. 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.

Steps 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.

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. There are two main types: neri yōkan and mizu yōkan. "Mizu" means "water", and indicates that it is made with more water than usual.

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