Kanten Wagashi: Marble

Name: Kanten Wagashi: Marble
Cuisine: American
Ingredients: 3 g Powder Agar; 150 ml Water (80ml & 100ml); 100 g Koshian or Tsubuan(Red bean jam); 70 gYogurt (incase of using a sugarless type, please add the amount of sugar to your liking); 70 g Fruit jam or Vegetable jam (creamy & bright color one)

Yu-Art Kichijoji @cook_5876793

Tokyo

This Kanten sweet has a marble pattern with Yogurt and red jam on Anko (bean jam) bottom.
And this is a simplified recipe for layered Kanten sweet.

Yu-Art Kichijoji @cook_5876793

Tokyo

This Kanten sweet has a marble pattern with Yogurt and red jam on Anko (bean jam) bottom.
And this is a simplified recipe for layered Kanten sweet.

Saved

Ingredients

3 gPowder Agar
150 mlWater (80ml & 100ml)
100 gKoshian or Tsubuan(Red bean jam)
70gYogurt (incase of using a sugarless type, please add the amount of sugar to your liking)
70 gFruit jam or Vegetable jam (creamy & bright color one)

Saved

Steps

1

Ingredients & mold
2

Put 150ml of Water in a pot.　Add 3g of Powder Agar. Mix them well.
3

Heat it up on a medium flame to boiling. Then, turn down the flame. Simmer it for 2min.Turn off the flame.
4

Warm An (bean jam), Jam (fruit jam or vegetable jam) and Yogurt in a microwave as making the agar liquid.
5

Pour 3 Tbsps. of hot Agar liquid into the hot An(bean jam). Mix them well. Pour it into a mold.
6

Pour 3 Tbsps. of hot Agar liquid into the hot Jam. Mix them well. Put it on the An Layer little by little.
7

Pour 3 Tbsps. of hot Agar liquid into the hot Yogurt. Mix them well. Put it on the jam layer little by little (and make marble pattern).
8

Set it by cooling it. Unmold it and cut it in pieces.

Saved

Cooksnaps

Saved

Yu-Art Kichijoji @cook_5876793

on December 18, 2018 00:56

Tokyo

http://www.yu-art-kichijoji.com/ https://www.facebook.com/yuart.Kichijoji/Yu-Art offers "Wagashi making classes". Please contact us!___yuart.kichijoji@gmail.com___