Recipe: Tasty Ajisai (hydrangea) Mizu Yōkan ; Wagashi

Ajisai (hydrangea) Mizu Yōkan ; Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the cr. https://www.yu-art-kichijoji.com Mizu Yōkan is a popular summer Wagashi. Mizu yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer. There are several flavor varieties of yokan and mizu yokan.

It is a kind of flower that is adored and honored by most of the Japanese like they do for. Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days. This post may contain affiliate links. You can cook Ajisai (hydrangea) Mizu Yōkan ; Wagashi using 7 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Ajisai (hydrangea) Mizu Yōkan ; Wagashi

1. Prepare 3.5 g of Agar ager.
2. It's 350 ml of Water.
3. Prepare 150 g of Koshian (bean jam).
4. You need 100 g of Granulated Sugar.
5. Prepare 40 g of Nerikiri dough.
6. It's of ＋Food colorings.
7. It's of Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)".

Ajisai (アジサイ, Ajisai) was a kunoichi of Amegakure. Following her death, she became the second Animal Path of the Six Paths of Pain. In the anime, during the start of Amegakure's civil war. Great recipe for Ajisai (hydrangea) Mizu Yōkan ; Wagashi.

Ajisai (hydrangea) Mizu Yōkan ; Wagashi instructions

1. Ingredients & mold.
2. Divide 40g of Nerikiri dough and colorize them. Make very small 6 balls with white dough. Divide the each colorized dough into 24..
3. Make 24 small balls with these 3 colors..
4. Make 4 petals with these 4 small balls. Make a flower with them. Shape its form. Do the same and make other 5 flowers..
5. <Make a Mizu Yōkan part> Put 150ml of water in a pot. Add 1.5g 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..
6. Pour the agar liquid into 150g of Koshian (bean jam) and mix them. Pour it into a mold..
7. <Make Agar Liquid> Put 200ml 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..
8. Add 100g 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..
9. <Decorate Mizu Yōkan with Nerikiri flowers and agar liquid.> Pour the agar liquid to cover the surface of the Mizu Yōkan (Pour in along a mold). Put the 6 Nerikiri flowers. Put the 6 very small balls on the center of these 6 flowers..
10. Pour a little agar liquid around the small balls. Pour the agar liquid again to cover the flowers. Cover it with plastic wrap and put it in a refrigerator to make it hard..
11. Unmold it..
12. Please refrigerate and eat it..

Mizu Yōkan is a popular summer Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer. Hydrangea, Ajisai in Japanese, is one of the main feature of early summer. Mizu yokan is a light Japanese summer dessert made with red bean paste and agar-agar. The combination results in a creamy treat with a jelly-like consistency.