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We hope you got benefit from reading it, now let’s go back to japanese summer jelly (mizu youkan) recipe. You can have japanese summer jelly (mizu youkan) using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Japanese Summer Jelly (Mizu Youkan):
- Provide Matcha jelly
- You need 150 ml water
- Get 1 g agar powder
- Prepare 50 g granulated sugar
- Use 100 g white sweet bean paste
- Provide 2 teaspoon tapioca powder +water
- Provide 1 teaspoon Matcha powder+1 teaspoon sugar +water
- You need pumpkin jelly
- Use 150 ml water
- Provide 1 g agar powder
- Take 60 g sugar
- You need 100 g pumpkin
- Take 2 teaspoon tapioca powder +water
Steps to make Japanese Summer Jelly (Mizu Youkan):
- Ingredients: Put agar powder in water beforehand and soften. Add sugar, cook in a pan and boil to melt.
- Cut the white bean paste into small pieces, add to the pan and melt.
- Mix Matcha powder and sugar. Put a little water and make Matcha paste.
- Mix tapioca flour with a little water. Add and thicken. Then add Matcha paste. Mix well.
- Remove from flame and cool a little. Put in glass cups.
- Microwave pumpkin and mash with fork.
- Put agar powder and sugar in water. Boil to melt. If there are grains left, strain them with a colander to smooth them.
- Put tapioca water to thicken, then cool and pour in cup.
- 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 💕🇯🇵
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