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We hope you got benefit from reading it, now let’s go back to matcha shiratama mizu yōkan ; wagashi recipe. You can cook matcha shiratama mizu yōkan ; wagashi using 7 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Matcha shiratama Mizu Yōkan ; Wagashi:
- Provide 2 g Agar ager
- Use 100 ml Water for Mizu Yōkan
- Get 200 g Koshian (bean jam)
- Get 2 Tbsp Kuro mitsu (brown sugar syrup)
- Use 50 g Shiratama ko (glutinous rice flour)
- Use 2 g Matcha
- Prepare 50-60 ml Water for Shiratama
Steps to make Matcha shiratama Mizu Yōkan ; Wagashi:
- Ingredients for 6 cups
- Add 2 Tbsp of Kuro-mitsu (brown sugar syrup) into 200g of Koshi an (bean jam). Mix them well.
- <<Make Mizu Yōkan>> Knead 2g of Matcha with a little water.
- Mix the Matcha and 50g of shiratama ko. Mix them as adding water.
- Add water and mix it until it becomes as soft as an earlobe. Divide it into 18. Make each one round and squash little.
- Put them into boiling water. Boil them until coming up to the hot water's surface. Take them out. (leave spaces between each other)
- <<Make Mizu Yōkan>> 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. Pour the agar liquid into the Koshian mixture. Mix them quickly.
- Pour the half of the Koshian mixture into 6 cups.
- Put 2 Match shiratama into each molds. (Get the hands wet before touch the shiratama.) Pour the rest of the Koshian mixture. Put 1 Match shiratama on the top of the each. Set them. Enjoy it cooled. ※Don't leave them long or Shiratama (mochi) become hardened.
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