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Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, japanese summer jelly (mizu youkan). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar.

Japanese Summer Jelly (Mizu Youkan) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Japanese Summer Jelly (Mizu Youkan) is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook japanese summer jelly (mizu youkan) using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Summer Jelly (Mizu Youkan):

1. Get Matcha jelly
2. Make ready 150 ml water
3. Prepare 1 g agar powder
4. Get 50 g granulated sugar
5. Make ready 100 g white sweet bean paste
6. Get 2 teaspoon tapioca powder +water
7. Take 1 teaspoon Matcha powder+1 teaspoon sugar +water
8. Prepare pumpkin jelly
9. Make ready 150 ml water
10. Prepare 1 g agar powder
11. Take 60 g sugar
12. Make ready 100 g pumpkin
13. Take 2 teaspoon tapioca powder +water

The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar. There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on. Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin).

Steps to make Japanese Summer Jelly (Mizu Youkan):

1. Ingredients: Put agar powder in water beforehand and soften. Add sugar, cook in a pan and boil to melt.
2. Cut the white bean paste into small pieces, add to the pan and melt.
3. Mix Matcha powder and sugar. Put a little water and make Matcha paste.
4. Mix tapioca flour with a little water. Add and thicken. Then add Matcha paste. Mix well.
5. Remove from flame and cool a little. Put in glass cups.
6. Microwave pumpkin and mash with fork.
7. Put agar powder and sugar in water. Boil to melt. If there are grains left, strain them with a colander to smooth them.
8. Put tapioca water to thicken, then cool and pour in cup.
9. 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 💕🇯🇵

For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on. Yokan in Japanese or yang'geng in Chinese is a pastry based on azuki bean paste and gelling agent (agar-agar or gelatin). Traditionally Japanese confections are called wagashi. There are three main types; namagashi (raw confections), nerigashi (semi-raw confections), and higashi (dried confections). Most of these sweets were developed as a complement to the tea ceremony.

So that is going to wrap it up with this special food japanese summer jelly (mizu youkan) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!