How to Prepare Super Quick Homemade Japanese Summer Jelly (Mizu Youkan) Cooking Basics for Newbies

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, japanese summer jelly (mizu youkan). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious. When it comes to cooking, it is very important to keep in mind that every one started somewhere. I do not know of one person who came to be with a wooden cooking spoon and all set. There’s a good deal of learning which needs to be carried out in order to be a prolific cook and there is obviously room for improvement. Not only would you will need to start with the basics when it comes to cooking however, you almost should start if learning to cook a new cuisine such as Chinese, Thai, or Indian food.

Japanese Summer Jelly (Mizu Youkan) is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Japanese Summer Jelly (Mizu Youkan) is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have japanese summer jelly (mizu youkan) using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Japanese Summer Jelly (Mizu Youkan):

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

Steps to make Japanese Summer Jelly (Mizu Youkan):

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 💕🇯🇵

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