Ingredients for 6 cups
Add 2 Tbsp of Kuro-mitsu (brown sugar syrup) into 200g of Koshi an (bean jam). Mix them well.
<<Make Mizu Yōkan>> Knead 2g of Matcha with a little water.
Mix the Matcha and 50g of shiratama ko. Mix them as adding water.
Add water and mix it until it becomes as soft as an earlobe. Divide it into 18. Make each one round and squash little.
Put them into boiling water. Boil them until coming up to the hot water's surface. Take them out. (leave spaces between each other)
<<Make Mizu Yōkan>> Put 100ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling.
Turn down the flame. Simmer it for 2min. Pour the agar liquid into the Koshian mixture. Mix them quickly.
Pour the half of the Koshian mixture into 6 cups.
Put 2 Match shiratama into each molds. (Get the hands wet before touch the shiratama.) Pour the rest of the Koshian mixture. Put 1 Match shiratama on the top of the each. Set them. Enjoy it cooled. ※Don't leave them long or Shiratama (mochi) become hardened.
