Matcha Mizuyokan
Ingredients
- 233.3 mlMineral water (room temperature)
- 2.7 gAgar-agar (powdered)
- 33.3 gWhite sugar (granulated)
- 1.3 tbspmatcha powder (sifted)
- 200 gWhite bean paste (Shiroan)
Method
A deep green translucent block, firm to the touch but melting on the tongue. The sharp bitterness of matcha perfectly balances the sugar's sweetness in this traditional jelly.
- 1
In a saucepan, mix the mineral water and agar. Let it sit for 5 minutes so the seaweed starts hydrating before heating.
- 2
Bring to a boil while stirring constantly. Maintain a simmer for 2 minutes: the liquid must become perfectly clear, showing the agar is fully dissolved.
- 3
Add the white sugar and white bean paste. Whisk vigorously until the mixture is smooth and homogeneous, with no lumps.
- 4
In a bowl, dilute the matcha powder with a small ladle of the hot syrup to get a fluid paste. Pour this mixture into the saucepan and mix well off the heat.
- 5
Pour the preparation into a rectangular mold. Let it cool down, then refrigerate. The jelly is ready when it is firm to the touch and pulls away cleanly from the edges.
Frequently asked questions
How do you get this dish right?
- Don't skip the 2-minute boil for the agar, or your jelly will never set.
- Strain the mixture through a fine-mesh sieve before molding for an absolutely smooth texture.
- Lightly dampen your mold before pouring to make unmolding easier.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. Do not freeze as the agar will release its water.
