Matcha shiratama Mizu Yōkan ; Wagashi
Matcha shiratama Mizu Yōkan ; Wagashi

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, matcha shiratama mizu yōkan ; wagashi. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Matcha shiratama Mizu Yōkan ; Wagashi is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Matcha shiratama Mizu Yōkan ; Wagashi is something which I have loved my entire life. They are fine and they look fantastic.

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.

To begin with this recipe, we have to prepare a few components. You can cook matcha shiratama mizu yōkan ; wagashi using 7 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Matcha shiratama Mizu Yōkan ; Wagashi:
  1. Prepare 2 g Agar ager
  2. Prepare 100 ml Water for Mizu Yōkan
  3. Get 200 g Koshian (bean jam)
  4. Take 2 Tbsp Kuro mitsu (brown sugar syrup)
  5. Make ready 50 g Shiratama ko (glutinous rice flour)
  6. Get 2 g Matcha
  7. Take 50-60 ml 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. For matcha kanten: whisk together all matcha kanten ingredients in a small sauce pot.

Instructions to make Matcha shiratama Mizu Yōkan ; Wagashi:
  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 water's 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. ※Don't leave them long or Shiratama (mochi) become hardened.

Turn on heat, whisk, and bring to a boil. Again, you don't need to constantly whisk, but often enough. Gently pour over the mizu yokan layer. Notes Matcha shiratama Mizu Yōkan ; Wagashi. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam).

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