Japanese Summer Jelly (Mizu Youkan)
Japanese Summer Jelly (Mizu Youkan)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, japanese summer jelly (mizu youkan). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Sweet Summer Spoonful: Mizu-Yokan: A Cool, Traditional Japanese Dessert Jelly. Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, γ‚ˆγ†γ‹γ‚“)?

Japanese Summer Jelly (Mizu Youkan) is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Japanese Summer Jelly (Mizu Youkan) is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have japanese summer jelly (mizu youkan) using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Summer Jelly (Mizu Youkan):
  1. Make ready Matcha jelly
  2. Get 150 ml water
  3. Make ready 1 g agar powder
  4. Prepare 50 g granulated sugar
  5. Take 100 g white sweet bean paste
  6. Prepare 2 teaspoon tapioca powder +water
  7. Make ready 1 teaspoon Matcha powder+1 teaspoon sugar +water
  8. Take pumpkin jelly
  9. Prepare 150 ml water
  10. Take 1 g agar powder
  11. Take 60 g sugar
  12. Prepare 100 g pumpkin
  13. Get 2 teaspoon tapioca powder +water

Also, I will introduce a recipe of how to make authentic mizu. The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar. There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on.

Instructions to make Japanese Summer Jelly (Mizu Youkan):
  1. Ingredients: Put agar powder in water beforehand and soften. Add sugar, cook in a pan and boil to melt.
  2. Cut the white bean paste into small pieces, add to the pan and melt.
  3. Mix Matcha powder and sugar. Put a little water and make Matcha paste.
  4. Mix tapioca flour with a little water. Add and thicken. Then add Matcha paste. Mix well.
  5. Remove from flame and cool a little. Put in glass cups.
  6. Microwave pumpkin and mash with fork.
  7. Put agar powder and sugar in water. Boil to melt. If there are grains left, strain them with a colander to smooth them.
  8. Put tapioca water to thicken, then cool and pour in cup.
  9. Pouring in square box is the popular shape of Mizu Youkan. The shape of Mizu yokan is cut into a rectangle. Cool in refrigerator. Enjoy πŸ’•πŸ‡―πŸ‡΅

Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese. Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in winter. hehe. 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 Yokan is a traditional Japanese dessert that is served as a refreshing treat on warm summer days.

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