【和菓子作り】春色♪桜と抹茶の水ようかんの作り方 / Cherry Blossoms and Matcha ”MIZU-YOKAN” (White Bean Jelly) Recipe【ASMR】

【和菓子作り】春色♪桜と抹茶の水ようかんの作り方 / Cherry Blossoms and Matcha ”MIZU-YOKAN” (White Bean Jelly) Recipe【ASMR】

water Wash each blossom to remove salt, and soak in plenty of water. Stir well while crushing lumps. Stir well to smooth. Set aside. (white bean sweet paste) Mix roughly. Keep boiling for 2 mins, sometimes stirring. Please add the sugar after turn down the heat a little. Melt the sugar. Stir it until smooth, and then turn off the heat. Stir until combined. Continue to stir until thickened a little for 1-2 mins. Pour into a wetted mold. Make it in the same way as the Matcha Mizu-Yokan. Immediately spread a small amount of hot mixture over. Melt the surface of the matcha jelly to stick sakura jelly. Stir the remaining sakura jelly for 1 min, and then pour over while warm. Pat cherry blossoms dry with a paper towel. Melt the sugar. (The amount of sugar is large to make it transparent.) Immediately spread a small amount of hot mixture over. Arrange cherry blossoms on the warm mixture. Pour the remaining mixture to cover blossoms. You don’t have to use all the mixture. This jelly sets at room temperature, but it’s more delicious to cool it!

材料は下記にあります。
The ingredients are listed below.

【材料：4人分】流し型 12.5 × 7 × 高4.2cm
★クックパッドはこちら→https://cookpad.com/recipe/6737615

■抹茶の水ようかん
水　120ｇ
粉寒天　1ｇ（約小さじ1/2）
グラニュー糖　大さじ1
白あん　110ｇ
抹茶　2.5ｇ（約小さじ1と1/4）
グラニュー糖（抹茶用）小さじ2
熱湯（抹茶用）大さじ1.5

■桜の水ようかん
水　120ｇ
粉寒天　1ｇ（約小さじ1/2）
グラニュー糖　大さじ1
さくらあん　110ｇ

■桜の錦玉かん（きんぎょくかん）
水　90ｇ
寒天　0.5ｇ（約小さじ1/4）
グラニュー糖　80ｇ
桜の塩漬け　4本

【ingredients: 4 people】
mold size 12.5 × 7 × H:4.2cm (4.9 × 2.8 × H:1.7 inch)
★COOKPAD(US)→https://cookpad.com/us/recipes/14872911-cherry-blossoms-and-matcha-mizu-yokan-white-bean-jelly?ref=profile

■ Matcha Mizu-yokan (white bean jelly with matcha)
120g (8 Tbsp, or 1/2 us cup) water
1g (1/2 tsp) agar-agar powder
1 Tbsp granulated sugar
110g (3.9 oz) Shiro-An (white bean sweet paste)
2.5g (1 and 1/4 tsp) matcha powder
2 tsp granulated sugar, for matcha
1.5 Tbsp hot water, for matcha

■ Sakura Mizu-yokan (white bean jelly with cherry blossoms)
120g (8 Tbsp, or 1/2 us cup) water
1g (1/2 tsp) agar-agar powder
1 Tbsp granulated sugar
110g (3.9 oz) Sakura-An (white bean sweet paste with cherry blossoms)

■ Sakura-Jelly (cherry blossoms jelly)
90g (6 Tbsp, 2/5 us cup) water
0.5g (1/4 tsp) agar-agar powder
80g (2/5 us cup, or 6.5 Tbsp) granulated sugar
4 salt pickled cherry blossoms

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