Cream Mizu Yōkan; Wagashi
Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream. This sweet has 2 layers, a bean jam part and a fresh cream part.
Cream Mizu Yōkan; Wagashi
Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream. This sweet has 2 layers, a bean jam part and a fresh cream part.
Cooking Instructions
- 1
Ingredients
- 2
Mold
- 3
[Prepare Cream] Whip 150ml of fresh cream as cooling with ice water. Whip until it forms a soft and keep it cool.
- 4
[Make a Mizu Yōkan part] Put 200ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling. Skim off the scum. Turn down the flame. Simmer it for 2min.Skim off the scum. Turn down the flame. Simmer it for 2min.
- 5
Pour the agar liquid into 200g of Koshian (bean jam) and mix them. Pour it into a mold. Cool it with ice water.
- 6
[Make Cream part] Put 100ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 2min.
- 7
Add 50g of granulated sugar and mix them on medium flame. Once it boils, turn down the flame. Skim off the scum again. Simmer it for 1min. Then turn off the flame.
- 8
Pour the agar liquid into the whipped cream as mixing. Pour the mixture on the Mizu-Yōkan part which hardened half. Set it by cooling it.
- 9
Unmold it. Cut it and enjoy!
- 10
You can add crushed sesames for toppings.
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