Mizuyokan

Yield: 8 Servings

Measure Ingredient
1 Stick agar agar
Lbs) smooth sweet bean paste, about (koshian) *
¼ teaspoon Salt
8 Cherry tree leaves

* (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@...> on Mar 19, 1997

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