Recipe of Mario Batali Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cherry blossoms and matcha ''mizu-yokan'' (white bean jelly). It is 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 favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) is something that I’ve loved my whole life. They are nice and they look fantastic.

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

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

1. Get ※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 120 g (8 Tbsp, or 1/2 us cup) water
4. Get 1 g (1/2 tsp) agar-agar powder
5. Make ready 1 Tbsp granulated sugar
6. Get 110 g (3.9 oz) Shiro-An (white bean sweet paste)
7. Take 2.5 g (1 and 1/4 tsp) matcha powder
8. Get 2 tsp granulated sugar, for matcha
9. Make ready 1.5 Tbsp hot water, for matcha
10. Make ready Sakura Mizu-yokan (white bean jelly with cherry blossoms)
11. Get 120 g (8 Tbsp, or 1/2 us cup) water
12. Prepare 1 g (1/2 tsp) agar-agar powder
13. Make ready 1 Tbsp granulated sugar
14. Prepare 110 g (3.9 oz) Sakura-An (white bean sweet paste with cherry blossoms)
15. Make ready Sakura-Jelly (cherry blossoms jelly)
16. Prepare 90 g (6 Tbsp, 2/5 us cup) water
17. Get 0.5 g (1/4 tsp) agar-agar powder
18. Take 80 g (2/5 us cup, or 6.5 Tbsp) granulated sugar
19. Take 4 salt pickled cherry blossoms

Instructions 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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