Simple Way to Make Favorite Ajisai (hydrangea) Mizu Yōkan ; Wagashi

Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to make a special dish, Steps to Prepare Homemade Ajisai (hydrangea) Mizu Yōkan ; Wagashi. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Ajisai (hydrangea) Mizu Yōkan ; Wagashi, 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 Ajisai (hydrangea) Mizu Yōkan ; Wagashi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can have Ajisai (hydrangea) Mizu Yōkan ; Wagashi using 7 ingredients and 12 steps. Here is how you can achieve it.

Mizu Yōkan is a popular summer Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer.

Ingredients and spices that need to be Prepare to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi:

1. 3.5 g Agar ager
2. 350 ml Water
3. 150 g Koshian (bean jam)
4. 100 g Granulated Sugar
5. 40 g Nerikiri dough
6. ＋Food colorings
7. Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"

Steps to make to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi

1. Ingredients & mold
2. Divide 40g of Nerikiri dough and colorize them. Make very small 6 balls with white dough. Divide the each colorized dough into 24.
3. Make 24 small balls with these 3 colors.
4. Make 4 petals with these 4 small balls. Make a flower with them. Shape its form. Do the same and make other 5 flowers.
5. <Make a Mizu Yōkan part> Put 150ml of water in a pot. Add 1.5g of agar ager and mix them. Heat it up on a medium flame to boiling. Skim off the scum. Turn down the flame. Simmer it for 2min.
6. Pour the agar liquid into 150g of Koshian (bean jam) and mix them. Pour it into a mold.
7. <Make Agar Liquid> Put 200ml 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.
8. Add 100g of granulated sugar and mix them on medium flame. Once it boils, turn down the flame. Skim off the scum again. Simmer it for 1min. Then turn off the flame.
9. <Decorate Mizu Yōkan with Nerikiri flowers and agar liquid.> Pour the agar liquid to cover the surface of the Mizu Yōkan (Pour in along a mold). Put the 6 Nerikiri flowers. Put the 6 very small balls on the center of these 6 flowers.
10. Pour a little agar liquid around the small balls. Pour the agar liquid again to cover the flowers. Cover it with plastic wrap and put it in a refrigerator to make it hard.
11. Unmold it.
12. Please refrigerate and eat it.

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So that is going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Ajisai (hydrangea) Mizu Yōkan ; Wagashi. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!