Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cream mizu yōkan; wagashi. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Cream Mizu Yōkan; Wagashi is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cream Mizu Yōkan; Wagashi is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook cream mizu yōkan; wagashi using 5 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Cream Mizu Yōkan; Wagashi:
- Get 4 g Agar ager
- Take 300 ml Water
- Get 200 g Koshian (bean jam)
- Prepare 50 g Granulated Sugar
- Make ready 120 ml Fresh cream (fat content≒35%)
Steps to make Cream Mizu Yōkan; Wagashi:
- Ingredients
- Mold
- [Prepare Cream] Whip 150ml of fresh cream as cooling with ice water. Whip until it forms a soft and keep it cool.
- [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.
- Pour the agar liquid into 200g of Koshian (bean jam) and mix them. Pour it into a mold. Cool it with ice water.
- [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.
- 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.
- 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.
- Unmold it. Cut it and enjoy!
- You can add crushed sesames for toppings.
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