Kanten Wagashi : Snow Flake
Koshi an (Red bean jam) and milk are coagulated with Kanten (agar).
Kanten Wagashi : Snow Flake
Koshi an (Red bean jam) and milk are coagulated with Kanten (agar).
Open in Cookpad AppSteps
- 1
Ingredients & mold
- 2
[Milk Kanten] Put 100ml of milk in a pot. Add 1g of Powder Agar and 30g of Sugar.
- 3
Mix them well. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 minute. Pour it into a mold as passing through a strainer. Leave it several minutes until it gets hard.
- 4
Unmold and crush it. Unmold and crush it.
- 5
[Clear Kanten] Put 100ml of water in a pot. Add blue food coloring if you'd like. Add 1g of Powder Agar. *If you prefer deeper color, add food coloring after completing the Kanten liquid.
- 6
Mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 minute. Turn off the flame. Pour it into a Thermos as passing through a strainer. Keep it warm.
- 7
[Yōkan] Put 80ml of water in a pot. Add 2g of Powder Agar and 15g of sugar.
- 8
Mix them well. Heat it up on a medium flame to boiling. And add 200g of warm Koshi an (Bean jam). *Warm the Koshi an in the microwave before.
- 9
Mix them on a medium flame. Pour it into a mold.
- 10
Put the crushed milk Kanten on the Yōkan. Pour the Clear Kanten liquid to cover the Milk Kanten.
- 11
Set it by cooling it. Unmold it. Cut it and enjoy it cooled!
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