How to Make Delicious Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly)

Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly).

You can cook Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) using 19 ingredients and 13 steps. Here is how you cook that.

Ingredients of Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly)

  1. Prepare of ※mold size 12.5 × 7 × H:4.2cm (4.9 × 2.8 × H:1.7 inch).
  2. You need of Matcha Mizu-yokan (white bean jelly with matcha).
  3. Prepare of (8 Tbsp, or 1/2 us cup) water.
  4. Prepare of agar-agar powder.
  5. Prepare of granulated sugar.
  6. You need of Shiro-An (white bean sweet paste).
  7. Prepare of (1 and 1/4 tsp) matcha powder.
  8. Prepare of granulated sugar, for matcha.
  9. Prepare of hot water, for matcha.
  10. It’s of Sakura Mizu-yokan (white bean jelly with cherry blossoms).
  11. It’s of (8 Tbsp, or 1/2 us cup) water.
  12. It’s of agar-agar powder.
  13. Prepare of granulated sugar.
  14. It’s of Sakura-An (white bean sweet paste with cherry blossoms).
  15. It’s of Sakura-Jelly (cherry blossoms jelly).
  16. You need of (6 Tbsp, 2/5 us cup) water.
  17. You need of agar-agar powder.
  18. Prepare of (2/5 us cup, or 6.5 Tbsp) granulated sugar.
  19. You need of salt pickled cherry blossoms.

Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) instructions

  1. My Youtube Recipe Channel→What Santa left behind Please come to see!.
  2. Wash each blossom with water to remove salt, and soak in plenty of water for 20-30 mins. Set aside..
  3. 【For Matcha Mizu-Yokan】 Strain matcha powder with a tea strainer. Add 2 tsp granulated sugar, and stir well while crushing lumps. Add 1.5 Tbsp hot water, and stir well to smooth. Set aside..
  4. Put water and agar-agar powder in a small pot, and mix roughly. Keep boiling for 2 mins, sometimes stirring. Turn down the heat a little, add sugar, stir it to melt the sugar..
  5. Add Shiro-An, and stir it until smooth. Turn off the heat, and add the matcha mixture while straining it. Stir until combined..
  6. Put the pot on a wet cloth, and continue to stir until thickened a little for 1-2 mins. Pour into a wetted mold. Let it cool as it is. This jelly sets at room temperature..
  7. 【For Sakura Mizu-yokan】 Make it in the same way as the Matcha Mizu-Yokan. Put water and agar-agar powder in a small pot, and mix roughly. Keep boiling for 2 mins, sometimes stirring. Turn down the heat a little, add sugar, stir it to melt the sugar..
  8. Add Sakura-An, and stir it until smooth. Turn off the heat, and immediately spread a small amount of hot mixture over the matcha jelly. Melt the surface of the matcha jelly to stick sakura jelly..
  9. Stir the remaining sakura jelly for 1 min, and then pour over while warm. Let it cool as it is..
  10. 【For Sakura-Jelly 】 Pat the soaked cherry blossoms dry with a paper towel. Put water and agar-agar powder in a small pot, and mix roughly. Keep boiling for 2 mins, sometimes stirring. Turn down the heat a little, add sugar, stir it to melt the sugar..
  11. Strain it, and immediately spread a small amount of hot mixture over the sakura jelly. Arrange cherry blossoms on the warm mixture..
  12. Pour the remaining mixture to cover blossoms. (You don't have to use all the mixture.) Chill in a fridge for an hour or more. This jelly sets at room temperature, but it's more delicious to cool it! Remove the Mizu-Yokan from the mold. Cut and serve!.
  13. Done!.

Joanna Regbert

For Granma, I Love Cooking for Granma Recipes.

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