Free Recipe Mizuyokan
Recipe Type: Free Recipes
Recipe Preparation: simmer
Cooking Ingredients for Mizuyokan Recipe
1 Stick agar agar
1-1/2 Lbs) smooth sweet bean
-paste, about (koshian) *
1/4 ts Salt
8 Cherry tree leaves
Mizuyokan Preparation
* (this I have seen dried in Chinese stores, may find canned in Japanese grocery stores but don”t get the kind that has whole beans in it… a from scratch recipe follows) No guarantees since these recipes are NOT tested and also been through a horrible translator (me :-). Also, if I remember correctly the cup and teaspon/tablespoon measures do NOT translate 1-to-1 with US measures. (if anyone knows what the conversion is please post!) I tried to pick out some easy ones using relatively common ingredients (IMHO). If anyone tries these, let me know if they worked ok, maybe I”ll try them as a school project ;- ) this is a traditional summer sweet. Wash agar agar well, wring out moisture then break into little pieces. (I have seen powders too!). Soak 30 minutes ore more in 4 cups water. Then heat on medium heat until melted. Add the bean paste gradually. Heat until all blaneded and little bubbles appear on the surface. Simmer on low 1 – 2 more minutes. Remove from heat, add salt. Float saucepan in a bowl of cold water, and mix continuously until cooled to about skin temperature. Rinse out a square pan (there is a special metal pan that lifts out in 2 pieces, but any shallow pan will work) with cold water. Pour in the mixture and refrigerate til firm. (It should be about 2 thick max). Cut into pieces when firm and wrap with cherry tree leaves. Posted to fatfree digest V97 #031 by Aiko Pinkoski <aiko@mil.emc.com> on Mar 19, 1997
Cooking Temperature:
Recipe Serves: 8
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