Kanten Wagashi : Snow Flake
Kanten Wagashi : Snow Flake

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

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

Kanten Wagashi; Snow Flake __ Yu-Art Kichijoji. Koshi an (Red bean jam) and milk are coagulated with Kanten (agar). Kanten Wagashi; Snow Flake __ Yu-Art Kichijoji.

To get started with this recipe, we must first prepare a few ingredients. 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. Get 180 ml Water (80ml & 100ml)
  3. Get 200 g Koshian (Red bean jam)
  4. Get 100 ml Milk
  5. Make ready 45 g Sugar (15g & 30g)
  6. Take 30 g Granulated Sugar

See more ideas about Wagashi, Japanese sweets, Japanese sweets wagashi. kanten powder, sugar, apricot compote, diced pineapple, red peas, black sesame seeds. See more ideas about Japanese wagashi, Wagashi, Japanese sweets. Today's wagashi is #Goldfish made with Ager. The sweets I've made for the shooting. #和菓子 #上生菓子 #練切…" Wagashi (和菓子) are traditional Japanese sweets, crafted to be as pleasing to the eye as they are to the tongue.

Steps 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!

They are typically made from plant ingredients. Wagashi (�a�َq) are traditional Japanese sweets that are typically enjoyed in combination with a cup of green tea. They are made in a wide variety of shapes and consistencies and. Matcha soft-cream anmitsu, Wagashi toppings, Kanten, Match and Azuki red bean jelly with black honey syrup. hand draw sketch vector. - stock illustration. Matcha soft-cream anmitsu, Wagashi toppings, Kanten, Match and Azuki red bean jelly with black honey syrup. hand draw sketch vector.

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