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

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

Name: How to cook Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Fumie's Recipe

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

Ingredient

Food ration :

4 people

120 g

Shiro-An (white bean sweet paste)

2.5 g

Sakura-An (white bean sweet paste with cherry blossoms)

90 g

(2/5 us cup, or 6.5 Tbsp) granulated sugar

Cooking instructions

* Step 1

My Youtube Recipe Channel→Fumie's Recipe Please come to see！

* Step 2

Wash each blossom with water to remove salt, and soak in plenty of water for 20-30 mins. Set aside.

* Step 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.

* Step 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.

* Step 5

Add Shiro-An, and stir it until smooth. Turn off the heat, and add the matcha mixture while straining it. Stir until combined.

* Step 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.

* Step 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.

* Step 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.

* Step 9

Stir the remaining sakura jelly for 1 min, and then pour over while warm. Let it cool as it is.

* Step 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.

* Step 11

Strain it, and immediately spread a small amount of hot mixture over the sakura jelly. Arrange cherry blossoms on the warm mixture.

* Step 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!