How to Prepare Homemade Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cherry blossoms and matcha ''mizu-yokan'' (white bean jelly). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have cherry blossoms and matcha ''mizu-yokan'' (white bean jelly) using 19 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly):

1. Take ※mold size 12.5 × 7 × H:4.2cm (4.9 × 2.8 × H:1.7 inch)
2. Take Matcha Mizu-yokan (white bean jelly with matcha)
3. Prepare (8 Tbsp, or 1/2 us cup) water
4. Make ready agar-agar powder
5. Prepare granulated sugar
6. Prepare Shiro-An (white bean sweet paste)
7. Get (1 and 1/4 tsp) matcha powder
8. Make ready granulated sugar, for matcha
9. Make ready hot water, for matcha
10. Get Sakura Mizu-yokan (white bean jelly with cherry blossoms)
11. Take (8 Tbsp, or 1/2 us cup) water
12. Prepare agar-agar powder
13. Get granulated sugar
14. Prepare Sakura-An (white bean sweet paste with cherry blossoms)
15. Prepare Sakura-Jelly (cherry blossoms jelly)
16. Prepare (6 Tbsp, 2/5 us cup) water
17. Prepare agar-agar powder
18. Prepare (2/5 us cup, or 6.5 Tbsp) granulated sugar
19. Get salt pickled cherry blossoms

Steps to make Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly):

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2. Wash each blossom with water to remove salt, and soak in plenty of water for 20-30 mins. Set aside.
3. 【For Matcha Mizu-Yokan】　Strain matcha powder with a tea strainer. Add 2 tsp granulated sugar, and stir well while crushing lumps. Add 1.5 Tbsp hot water, and stir well to smooth. Set aside.
4. Put water and agar-agar powder in a small pot, and mix roughly. Keep boiling for 2 mins, sometimes stirring. Turn down the heat a little, add sugar, stir it to melt the sugar.
5. Add Shiro-An, and stir it until smooth. Turn off the heat, and add the matcha mixture while straining it. Stir until combined.
6. Put the pot on a wet cloth, and continue to stir until thickened a little for 1-2 mins. Pour into a wetted mold. Let it cool as it is. This jelly sets at room temperature.
7. 【For Sakura Mizu-yokan】 Make it in the same way as the Matcha Mizu-Yokan. Put water and agar-agar powder in a small pot, and mix roughly. Keep boiling for 2 mins, sometimes stirring. Turn down the heat a little, add sugar, stir it to melt the sugar.
8. Add Sakura-An, and stir it until smooth. Turn off the heat, and immediately spread a small amount of hot mixture over the matcha jelly. Melt the surface of the matcha jelly to stick sakura jelly.
9. Stir the remaining sakura jelly for 1 min, and then pour over while warm. Let it cool as it is.
10. 【For Sakura-Jelly 】 Pat the soaked cherry blossoms dry with a paper towel. Put water and agar-agar powder in a small pot, and mix roughly. Keep boiling for 2 mins, sometimes stirring. Turn down the heat a little, add sugar, stir it to melt the sugar.
11. Strain it, and immediately spread a small amount of hot mixture over the sakura jelly. Arrange cherry blossoms on the warm mixture.
12. Pour the remaining mixture to cover blossoms. (You don't have to use all the mixture.) Chill in a fridge for an hour or more. This jelly sets at room temperature, but it's more delicious to cool it! Remove the Mizu-Yokan from the mold. Cut and serve!
13. Done!

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