Japanese Summer Jelly (Mizu Youkan)

How to Cook Recipes Japanese Summer Jelly (Mizu Youkan) using 13 ingredients and 9 steps

Japanese Summer Jelly (Mizu Youkan) -

You can have Japanese Summer Jelly (Mizu Youkan) using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients make Japanese Summer Jelly (Mizu Youkan)

1. You need Matcha jelly.
2. It's 150 ml water.
3. Prepare 1 g agar powder.
4. It's 50 g granulated sugar.
5. Prepare 100 g white sweet bean paste.
6. You need 2 teaspoon tapioca powder +water.
7. You need 1 teaspoon Matcha powder+1 teaspoon sugar +water.
8. You need pumpkin jelly.
9. Prepare 150 ml water.
10. It's 1 g agar powder.
11. Prepare 60 g sugar.
12. Prepare 100 g pumpkin.
13. You need 2 teaspoon tapioca powder +water.

Japanese Summer Jelly (Mizu Youkan) instructions

1. Ingredients: Put agar powder in water beforehand and soften. Add sugar, cook in a pan and boil to melt..
2. Cut the white bean paste into small pieces, add to the pan and melt..
3. Mix Matcha powder and sugar. Put a little water and make Matcha paste..
4. Mix tapioca flour with a little water. Add and thicken. Then add Matcha paste. Mix well..
5. Remove from flame and cool a little. Put in glass cups..
6. Microwave pumpkin and mash with fork..
7. Put agar powder and sugar in water. Boil to melt. If there are grains left, strain them with a colander to smooth them..
8. Put tapioca water to thicken, then cool and pour in cup..
9. Pouring in square box is the popular shape of Mizu Youkan. The shape of Mizu yokan is cut into a rectangle. Cool in refrigerator. Enjoy 💕🇯🇵.

Japanese Summer Jelly (Mizu Youkan) - Thank you and good luck