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Ingredient
Matcha shiratama Mizu Yōkan ; Wagashi
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Chef :
Yu-Art KichijojiMatcha shiratama Mizu Yōkan ; Wagashi
Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I put small Match flavor shiratama (mochi) inside.
Ingredient
2 g
Agar ager
100 ml
Water for Mizu Yōkan
200 g
Koshian (bean jam)
2 g
Matcha
50-60 ml
Water for Shiratama
Cooking instructions
* Step 1
Ingredients for 6 cups
* Step 2
Add 2 Tbsp of Kuro-mitsu (brown sugar syrup) into 200g of Koshi an (bean jam). Mix them well.
* Step 3
<<Make Mizu Yōkan>> Knead 2g of Matcha with a little water.
* Step 4
Mix the Matcha and 50g of shiratama ko. Mix them as adding water.
* Step 5
Add water and mix it until it becomes as soft as an earlobe. Divide it into 18. Make each one round and squash little.
* Step 6
Put them into boiling water. Boil them until coming up to the hot water's surface. Take them out. (leave spaces between each other)
* Step 7
<<Make Mizu Yōkan>> Put 100ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling.
* Step 8
Turn down the flame. Simmer it for 2min. Pour the agar liquid into the Koshian mixture. Mix them quickly.
* Step 9
Pour the half of the Koshian mixture into 6 cups.
* Step 10
Put 2 Match shiratama into each molds. (Get the hands wet before touch the shiratama.) Pour the rest of the Koshian mixture. Put 1 Match shiratama on the top of the each. Set them. Enjoy it cooled. ※Don't leave them long or Shiratama (mochi) become hardened.
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