Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Kingyo (goldfish) Kanten; Wagashi

Kingyo (goldfish) Kanten; Wagashi

Name: How to cook Kingyo (goldfish) Kanten; Wagashi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Yu-Art Kichijoji

Kingyo (goldfish) Kanten; Wagashi

it's a summer Wagashi program of Yu Art Kichijoji. There are 2 goldfish in water of agar agar.

Ingredient

Food ration :

6 servings

60 g

Nerikiri dough

1 Tbsp

Crushed black sesame

2.5 g

Domyouji ko（coarse rice powder)

Sweetened and boiled red bean

3 g

Agar agar

180 g

Granulated sugar

300 ml

Water

Cooking instructions

* Step 1

Ingredients &Molds

* Step 2

Put 2.5g of Domyouji ko（coarse rice powder）into each mold. Pour hot water to cover the Domyouji ko. Mix them and leave them for 20 minuites.

* Step 3

［Make parts］ Colorize 10g of dough red and another 10g green.

* Step 4

Mix 1 Tbsp of sesames into 40g of dough.

* Step 5

Divide each dough into 6.

* Step 6

Divide each red dough into 2 and make 12 goldfish.

* Step 7

Divide each green dough into 2 and make 12 water lily leaves.

* Step 8

Divide each sesame dough into 6 and make 36 gravels.

* Step 9

Put 6 gravels and 6 red beans on coarse rice powder in each mold.

* Step 10

［Make Kanten (agar agar) liquid］　Put the 3g of agar powder into 300ml of water and mix them.　Heat it up on a medium flame to boiling.　Turn down the flame. Simmer it for 2min.