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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, japanese summer jelly (mizu youkan). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Japanese Summer Jelly (Mizu Youkan) is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Japanese Summer Jelly (Mizu Youkan) is something that I’ve loved my whole life.

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, ようかん)? 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 recipe, we must first prepare a few components. You can cook japanese summer jelly (mizu youkan) using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Summer Jelly (Mizu Youkan):
  1. Prepare Matcha jelly
  2. Prepare 150 ml water
  3. Take 1 g agar powder
  4. Make ready 50 g granulated sugar
  5. Prepare 100 g white sweet bean paste
  6. Get 2 teaspoon tapioca powder +water
  7. Take 1 teaspoon Matcha powder+1 teaspoon sugar +water
  8. Make ready pumpkin jelly
  9. Prepare 150 ml water
  10. Get 1 g agar powder
  11. Get 60 g sugar
  12. Make ready 100 g pumpkin
  13. Take 2 teaspoon tapioca powder +water

There are two main types: neri yōkan and mizu yōkan. "Mizu" means "water", and indicates that it is made with more water than usual. Mizu yōkan is often chilled and eaten in summer. 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 💕🇯🇵

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).

So that is going to wrap it up for this special food japanese summer jelly (mizu youkan) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!