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【市田柿ミルフィーユ】干し柿のバターサンド

Matcha Mizu Yokan 1. Soak the 5 g agar in 250cc water for 15 minutes. Place the agar and water into a pot. Cook under low heat while stirring occasionally with a wooden spatula. Add 30 g sugar and when the mixture is an even consistency, turn off the heat. 2. In a bowl mix 5 g Matcha powder with 10cc water. Add 300 g white bean paste (shiro-an) and mix well. 3. Add 2. into 1. After boiling a little, put the mixture in a mold that has been moistened with water. Refrigerate until gelled.