Recipe: Perfect Cream Mizu Yōkan; Wagashi

Cream Mizu Yōkan; Wagashi. Prepping time does not include time spent for chilling Mizu Yokan. Sweetness of red bean paste varies depends on homemade or store-bought brands. Therefore, please adjust your Mizu Yokan with additional sugar.

I put small Match flavor shiratama (mochi) inside. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream. You can cook Cream Mizu Yōkan; Wagashi using 5 ingredients and 10 steps. Here is how you cook it.

Ingredients of Cream Mizu Yōkan; Wagashi

1. You need 4 g of Agar ager.
2. It's 300 ml of Water.
3. It's 200 g of Koshian (bean jam).
4. It's 50 g of Granulated Sugar.
5. It's 120 ml of Fresh cream (fat content≒35%).

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream. Ajisai (hydrangea) Mizu Yōkan ; Wagashi. Mizu Yōkan is a popular summer Wagashi.

Cream Mizu Yōkan; Wagashi step by step

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..

I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I put small Match flavor shiratama (mochi) inside. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream.

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