Best Advice to Homemade Perfect Japanese Summer Jelly (Mizu Youkan)
Hoping to eat Japanese Summer Jelly (Mizu Youkan) a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with useful procedures on cooking a Japanese Summer Jelly (Mizu Youkan) like a famous chef made.
We hope you got insight from reading it, now let's go back to japanese summer jelly (mizu youkan) recipe. To make japanese summer jelly (mizu youkan) you need 13 ingredients and 9 steps. Here is how you cook that.
To make an extraordinary Japanese Summer Jelly (Mizu Youkan), below are the ingridients required:
- Get of Matcha jelly.
- Take 150 ml of water.
- Use 1 g of agar powder.
- Prepare 50 g of granulated sugar.
- Use 100 g of white sweet bean paste.
- Provide 2 teaspoon of tapioca powder +water.
- Use 1 teaspoon of Matcha powder+1 teaspoon sugar +water.
- Provide of pumpkin jelly.
- Prepare 150 ml of water.
- Provide 1 g of agar powder.
- Use 60 g of sugar.
- You need 100 g of pumpkin.
- Prepare 2 teaspoon of tapioca powder +water.
After readying the materials, now you are ready to cook your appetizing Japanese Summer Jelly (Mizu Youkan) by following the instructions below:
- Ingredients: Put agar powder in water beforehand and soften. Add sugar, cook in a pan and boil to melt..
- Cut the white bean paste into small pieces, add to the pan and melt..
- Mix Matcha powder and sugar. Put a little water and make Matcha paste..
- Mix tapioca flour with a little water. Add and thicken. Then add Matcha paste. Mix well..
- Remove from flame and cool a little. Put in glass cups..
- Microwave pumpkin and mash with fork..
- Put agar powder and sugar in water. Boil to melt. If there are grains left, strain them with a colander to smooth them..
- Put tapioca water to thicken, then cool and pour in cup..
- 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 💕🇯🇵.
Recipe : Japanese Summer Jelly (Mizu Youkan)
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