Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly)

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) is one of the most well liked of current trending meals in the world. It's appreciated by millions daily. It is easy, it's quick, it tastes delicious. Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can have Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) using 19 ingredients and 13 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly):

1. ※mold size 12.5 × 7 × H:4.2cm (4.9 × 2.8 × H:1.7 inch)
2. Matcha Mizu-yokan (white bean jelly with matcha)
3. 120 g (8 Tbsp, or 1/2 us cup) water
4. 1 g (1/2 tsp) agar-agar powder
5. 1 Tbsp granulated sugar
6. 110 g (3.9 oz) Shiro-An (white bean sweet paste)
7. 2.5 g (1 and 1/4 tsp) matcha powder
8. 2 tsp granulated sugar, for matcha
9. 1.5 Tbsp hot water, for matcha
10. Sakura Mizu-yokan (white bean jelly with cherry blossoms)
11. 120 g (8 Tbsp, or 1/2 us cup) water
12. 1 g (1/2 tsp) agar-agar powder
13. 1 Tbsp granulated sugar
14. 110 g (3.9 oz) Sakura-An (white bean sweet paste with cherry blossoms)
15. Sakura-Jelly (cherry blossoms jelly)
16. 90 g (6 Tbsp, 2/5 us cup) water
17. 0.5 g (1/4 tsp) agar-agar powder
18. 80 g (2/5 us cup, or 6.5 Tbsp) granulated sugar
19. 4 salt pickled cherry blossoms

Steps to make to make Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly)

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2. Wash each blossom with water to remove salt, and soak in plenty of water for 20-30 mins. Set aside.
3. 【For Matcha Mizu-Yokan】　Strain matcha powder with a tea strainer. Add 2 tsp granulated sugar, and stir well while crushing lumps. Add 1.5 Tbsp hot water, and stir well to smooth. Set aside.
4. Put water and agar-agar powder in a small pot, and mix roughly. Keep boiling for 2 mins, sometimes stirring. Turn down the heat a little, add sugar, stir it to melt the sugar.
5. Add Shiro-An, and stir it until smooth. Turn off the heat, and add the matcha mixture while straining it. Stir until combined.
6. Put the pot on a wet cloth, and continue to stir until thickened a little for 1-2 mins. Pour into a wetted mold. Let it cool as it is. This jelly sets at room temperature.
7. 【For Sakura Mizu-yokan】 Make it in the same way as the Matcha Mizu-Yokan. Put water and agar-agar powder in a small pot, and mix roughly. Keep boiling for 2 mins, sometimes stirring. Turn down the heat a little, add sugar, stir it to melt the sugar.
8. Add Sakura-An, and stir it until smooth. Turn off the heat, and immediately spread a small amount of hot mixture over the matcha jelly. Melt the surface of the matcha jelly to stick sakura jelly.
9. Stir the remaining sakura jelly for 1 min, and then pour over while warm. Let it cool as it is.
10. 【For Sakura-Jelly 】 Pat the soaked cherry blossoms dry with a paper towel. Put water and agar-agar powder in a small pot, and mix roughly. Keep boiling for 2 mins, sometimes stirring. Turn down the heat a little, add sugar, stir it to melt the sugar.
11. Strain it, and immediately spread a small amount of hot mixture over the sakura jelly. Arrange cherry blossoms on the warm mixture.
12. Pour the remaining mixture to cover blossoms. (You don't have to use all the mixture.) Chill in a fridge for an hour or more. This jelly sets at room temperature, but it's more delicious to cool it! Remove the Mizu-Yokan from the mold. Cut and serve!
13. Done!

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This isn't a total overview to quick and very easy lunch recipes however its great food for thought. Hopefully this will certainly obtain your imaginative juices streaming so you can prepare scrumptious dishes for your family members without doing a lot of heavy meals on your trip.

So that is going to wrap this up with this special food Recipe of Quick Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly). Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!