Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly)
Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly)
Cooking Instructions
- 1
My Youtube Recipe Channel→Fumie's Recipe
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Wash each blossom with water to remove salt, and soak in plenty of water for 20-30 mins. Set aside.
- 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.
- 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.
- 5
Add Shiro-An, and stir it until smooth. Turn off the heat, and add the matcha mixture while straining it. Stir until combined.
- 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.
- 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.
- 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.
- 9
Stir the remaining sakura jelly for 1 min, and then pour over while warm. Let it cool as it is.
- 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.
- 11
Strain it, and immediately spread a small amount of hot mixture over the sakura jelly. Arrange cherry blossoms on the warm mixture.
- 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!
- 13
Done!
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