Kanten Wagashi : Snow Flake
Kanten Wagashi : Snow Flake

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, kanten wagashi : snow flake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kanten Wagashi : Snow Flake Yu-Art Kichijoji Tokyo. It looks like jelly but it's made from seaweeds. See recipes for Wagashi "Domyouji" : A Well-known Japanese Mochi sweet too. Koshi an (Red bean jam) and milk are coagulated with Kanten (agar).

Kanten Wagashi : Snow Flake is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Kanten Wagashi : Snow Flake is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have kanten wagashi : snow flake using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Kanten Wagashi : Snow Flake:
  1. Make ready 4 g Powder Agar (1g & 1g & 2g)
  2. Prepare 180 ml Water (80ml & 100ml)
  3. Get 200 g Koshian (Red bean jam)
  4. Prepare 100 ml Milk
  5. Get 45 g Sugar (15g & 30g)
  6. Prepare 30 g Granulated Sugar

Wagashi has the Kanji name which is the beauty of nature. Therefore each wagashi is like a small universe summing up the beautiful elements in the sky: Cake dough is often dyed according to the seasons, the shape of the cake varies with the natural images ( cherry blossoms, apricot flowers, maple leaves, snowflakes …) and especially the cake of red bean represents the person standing in the. https://www.yu-art-kichijoji.com Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream. This Kanten sweet has a marble pattern with Yogurt and red jam on Anko(bean jam) bottom.

Instructions to make Kanten Wagashi : Snow Flake:
  1. Ingredients & mold
  2. [Milk Kanten]　Put 100ml of milk in a pot.　Add 1g of Powder Agar and 30g of Sugar.
  3. Mix them well. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 minute. Pour it into a mold as passing through a strainer. Leave it several minutes until it gets hard.
  4. Unmold and crush it. Unmold and crush it.
  5. [Clear Kanten] Put 100ml of water in a pot. Add blue food coloring if you'd like. Add 1g of Powder Agar. *If you prefer deeper color, add food coloring after completing the Kanten liquid.
  6. Mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 minute. Turn off the flame. Pour it into a Thermos as passing through a strainer. Keep it warm.
  7. [Yōkan]　Put 80ml of water in a pot.　Add 2g of Powder Agar and 15g of sugar.
  8. Mix them well.　Heat it up on a medium flame to boiling. And add 200g of warm Koshi an (Bean jam). *Warm the Koshi an in the microwave before.
  9. Mix them on a medium flame.　Pour it into a mold.
  10. Put the crushed milk Kanten on the Yōkan.　Pour the Clear Kanten liquid to cover the Milk Kanten.
  11. Set it by cooling it.　Unmold it. Cut it and enjoy it cooled!

I love a marriage of bean jam and cream. This Kanten sweet has a marble pattern with Yogurt and red jam on Anko(bean jam) bottom. And this is a simplified recipe for layered Kanten sweet. Kanten Wagashi : Snow Flake Recipe by Yu-Art Kichijoji. Suchen Sie nach Matcha Softcream Anmitsu Wagashi Toppings Kanten-Stockbildern in HD und Millionen weiteren lizenzfreien Matcha soft-cream.

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