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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, japanese summer jelly (mizu youkan). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Japanese Summer Jelly (Mizu Youkan) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Japanese Summer Jelly (Mizu Youkan) is something that I have loved my whole life. They’re nice and they look fantastic.

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‚“)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright.

To get started with this particular recipe, we have to first 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. Get Matcha jelly
  2. Take 150 ml water
  3. Make ready 1 g agar powder
  4. Get 50 g granulated sugar
  5. Prepare 100 g white sweet bean paste
  6. Make ready 2 teaspoon tapioca powder +water
  7. Get 1 teaspoon Matcha powder+1 teaspoon sugar +water
  8. Get pumpkin jelly
  9. Prepare 150 ml water
  10. Take 1 g agar powder
  11. Make ready 60 g sugar
  12. Prepare 100 g pumpkin
  13. Make ready 2 teaspoon tapioca powder +water

This dumplings with crab sticks are so tasty.. Japanese Summer Jelly (Mizu Youkan) by Aunty Eiko's international cuisine experience ; Salty Boiled Egg. by Aunty Eiko's international cuisine experience ; Tempra Soba for lunch. Great recipe for Japanese Summer Sweet 'Kuzu Dango'. This is also Japanese summer sweet.

Steps 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‡΅

We always use Anko paste (sweet bean paste), but oversea you can't buy or make it. So I made sweet potato paste. There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on. Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin).

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