Kanten Wagashi : Snow Flake
Kanten Wagashi : Snow Flake

Hey everyone, it’s John, welcome to my recipe page. 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’m gonna make it a bit tasty. This will be really delicious.

Kanten Wagashi : Snow Flake is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Kanten Wagashi : Snow Flake is something that I’ve loved my whole life. They’re nice and they look fantastic.

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 prepare a few ingredients. You can cook kanten wagashi : snow flake using 6 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Kanten Wagashi : Snow Flake:
  1. Prepare 4 g Powder Agar (1g & 1g & 2g)
  2. Take 180 ml Water (80ml & 100ml)
  3. Prepare 200 g Koshian (Red bean jam)
  4. Get 100 ml Milk
  5. Take 45 g Sugar (15g & 30g)
  6. Prepare 30 g Granulated Sugar

The sweets I've made for the shooting. #和菓子 #上生菓子 #練切…" wagashi - Japanese sweets. Find this Pin and more on Japon by ninki nunc. Wagashi (和菓子) are traditional Japanese sweets, crafted to be as pleasing to the eye as they are to the tongue. They are typically made from plant ingredients.

Instructions 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!

Wagashi are traditional Japanese confections that evolved into an art form in the ancient Imperial capital, Kyoto. The character pronounced 'wa' denotes things Japanese, while. Agar (agar agar) and Kanten are a natural gelatin obtained from algae. If you are vegetarian or vegan, agar or kanten is a great alternative to gelatin to make all types of jellies, puddings The powdered form of agar is easiest to measure and use; bars and flakes should be dissolved in water first. dessert japanese snow sweets wagashi yuki. i added another photo of it to show it off more clearly and made another video of it ^-^ i tasted the Snow Wagashi stuff and they were tasty but the green tea cream was too strong and bitter - that's the only thing i didn't like from the sweets. 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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