Heart Shaped Strawberry Adzuki Bean Jello For Valentine's Day Recipe by cookpad.japan
 cookpad.japan @cookpad_jp My overweight husband loves mizu-yokan. Since it's lower in calories than chocolate, this kills two birds with one stone by supporting his diet, too. While boiling the kanten, be sure to completely dissolve it. Gelatin may not set if boiled, but kanten can be boiled. Adjust the sweetness with sugar according to the sweetness of your strawberries and shiro-an. Since the strawberries will be mashed, you can use inexpensive ones. Recipe by Asamato My overweight husband loves mizu-yokan. Since it's lower in calories than chocolate, this kills two birds with one stone by supporting his diet, too. While boiling the kanten, be sure to completely dissolve it. Gelatin may not set if boiled, but kanten can be boiled. Adjust the sweetness with sugar according to the sweetness of your strawberries and shiro-an. Since the strawberries will be mashed, you can use inexpensive ones. Recipe by Asamato Heart-Shaped Strawberry Adzuki Bean Jello for Valentine's Day Share its first Cooksnap! My overweight husband loves mizu-yokan. Since it's lower in calories than chocolate, this kills two birds with one stone by supporting his diet, too. While boiling the kanten, be sure to completely dissolve it. Gelatin may not set if boiled, but kanten can be boiled. Adjust the sweetness with sugar according to the sweetness of your strawberries and shiro-an. Since the strawberries will be mashed, you can use inexpensive ones. Recipe by Asamato My overweight husband loves mizu-yokan. Since it's lower in calories than chocolate, this kills two birds with one stone by supporting his diet, too. While boiling the kanten, be sure to completely dissolve it. Gelatin may not set if boiled, but kanten can be boiled. Adjust the sweetness with sugar according to the sweetness of your strawberries and shiro-an. Since the strawberries will be mashed, you can use inexpensive ones. Recipe by Asamato Ingredients 4 servings 200 grams Shiro-an 150 grams Strawberries 3 tbsp ❤ Sugar 2 grams ❤ Kanten 200 ml ❤ Water 200 grams Shiro-an 150 grams Strawberries 3 tbsp ❤ Sugar 2 grams ❤ Kanten 200 ml ❤ Water Cooking Instructions 1 Chop the strawberries in half or in quarters, then mash them with a potato masher. The fibers should be finely broken up to make it easier when cutting. 2 Put the ❤ ingredients in a sauce pan, and bring to a boil. Mix with a whisk for about 2 minutes to completely dissolve the kanten. 3 Add the shiro-an. Boil for about 2 minutes while mixing with a whisk, combining evenly. 4 Turn off the heat, and add the strawberries. 5 Pour the mixture into a pan moistened with water. Let it sit at room temperature until it cools to the touch. 6 Chill in the refrigerator, then release from the mold. These turned out pretty even without using any special shape. 1 Chop the strawberries in half or in quarters, then mash them with a potato masher. The fibers should be finely broken up to make it easier when cutting. 1 Chop the strawberries in half or in quarters, then mash them with a potato masher. The fibers should be finely broken up to make it easier when cutting. 2 Put the ❤ ingredients in a sauce pan, and bring to a boil. Mix with a whisk for about 2 minutes to completely dissolve the kanten. 2 Put the ❤ ingredients in a sauce pan, and bring to a boil. Mix with a whisk for about 2 minutes to completely dissolve the kanten. 3 Add the shiro-an. Boil for about 2 minutes while mixing with a whisk, combining evenly. 3 Add the shiro-an. Boil for about 2 minutes while mixing with a whisk, combining evenly. 4 Turn off the heat, and add the strawberries. 4 Turn off the heat, and add the strawberries. 5 Pour the mixture into a pan moistened with water. Let it sit at room temperature until it cools to the touch. 5 Pour the mixture into a pan moistened with water. Let it sit at room temperature until it cools to the touch. 6 Chill in the refrigerator, then release from the mold. These turned out pretty even without using any special shape. 6 Chill in the refrigerator, then release from the mold. These turned out pretty even without using any special shape. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 12, 2014 02:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Cherry Blossom & Strawberry Hanami Jello Cherry Blossom & Strawberry Hanami Jello I preserved some cherry blossom petals in salt, which was an interesting activity, but then I had to come up with a way of using them. Add jello to your hanami (cherry blossom viewing) bento. It will look like the cherry blossoms are dancing when reflected in the wobbling jello. Add the jello layer once the strawberry pudding layer has set fully. 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Please adjust the amount of water to add in Step 3 so that in total the mixture comes out to be 200 ml. For 5-6 servings. Recipe by Usagi no Cima cookpad.japan Strawberry Jello for Strawberry Lovers Strawberry Jello for Strawberry Lovers I used to simmer the strawberries briefly to make jelly, but I wanted to come up with a way to make berry-colored jelly that tastes even more fresh. Here's a variation without cooking the strawberries. I based this on"Strawberry Preserve-Jam". I had 50 ml of syrup in Step 2. Please adjust the amount of water to add in Step 3 so that in total the mixture comes out to be 200 ml. For 5-6 servings. Recipe by Usagi no Cima cookpad.japan Cheery Milky Way Jello for Tanabata Cheery Milky Way Jello for Tanabata When I was a kid, a similar jello was served at school lunch. That day, I was having a crummy day, so I remember that it made me really happy. Make sure to thoroughly dissolve the gelatin without letting it come to a boil. After the yogurt jello has completely solidified, pour in the night sky jello. Garnish with whatever you like. This is easy if you use store-bought whipped cream. For 4 servings. Recipe by Asamato cookpad.japan Cheery Milky Way Jello for Tanabata Cheery Milky Way Jello for Tanabata When I was a kid, a similar jello was served at school lunch. That day, I was having a crummy day, so I remember that it made me really happy. Make sure to thoroughly dissolve the gelatin without letting it come to a boil. After the yogurt jello has completely solidified, pour in the night sky jello. Garnish with whatever you like. This is easy if you use store-bought whipped cream. For 4 servings. Recipe by Asamato cookpad.japan Jiggly Strawberry Jello Jiggly Strawberry Jello I always make strawberry jam around April. When I have any leftover syrup, I stock them up to serve with steamed bread or to make sweets and desserts That's when I made this pretty strawberry jelly It's so jiggly. I didn't use a mold, but if you want to, increase the amount of gelatin (in that case, it won't be so jiggly). Be careful because the jelly will gradually become firm when it's chilled for too long. For 2 servings. Recipe by Shirufi- cookpad.japan Jiggly Strawberry Jello Jiggly Strawberry Jello I always make strawberry jam around April. When I have any leftover syrup, I stock them up to serve with steamed bread or to make sweets and desserts That's when I made this pretty strawberry jelly It's so jiggly. I didn't use a mold, but if you want to, increase the amount of gelatin (in that case, it won't be so jiggly). Be careful because the jelly will gradually become firm when it's chilled for too long. For 2 servings. Recipe by Shirufi- cookpad.japan Japanese Sweets: Sakura Jello Japanese Sweets: Sakura Jello I wanted to make some Japanese sweets-style sakura jello. This is a variation of a Japanese dessert called "Kingyokukan." You keep the jello in room temperature to prevent the mixture from becoming cloudy. The more sugar you use, the more transparent the kanten will be. Recipe by decocookie cookpad.japan Japanese Sweets: Sakura Jello Japanese Sweets: Sakura Jello I wanted to make some Japanese sweets-style sakura jello. This is a variation of a Japanese dessert called "Kingyokukan." You keep the jello in room temperature to prevent the mixture from becoming cloudy. The more sugar you use, the more transparent the kanten will be. Recipe by decocookie cookpad.japan Strawberry Yogurt Jello Strawberry Yogurt Jello I make this dessert every spring when it's strawberry season. Jellos are so easy and quick to make. Bavarois made with heavy cream are quite common, but because I'm not a big fan of heavy cream, I usually make lighter jellos using yogurt. Please give this recipe a try - it's so cute and packed with strawberries! The amount or preparation of the gelatin really depends, so make sure to check the instructions on the package. You need enough gelatin for a 750ml mixture. The Morinaga brand gelatin that I used did not need to be soaked in water, and each individual pack was for 250ml of liquid. When using dessert cups (or anything that doesn't require removing from molds), you can use one pack for 300ml of liquid. Recipe by Shirufi- cookpad.japan Strawberry Yogurt Jello Strawberry Yogurt Jello I make this dessert every spring when it's strawberry season. Jellos are so easy and quick to make. Bavarois made with heavy cream are quite common, but because I'm not a big fan of heavy cream, I usually make lighter jellos using yogurt. Please give this recipe a try - it's so cute and packed with strawberries! The amount or preparation of the gelatin really depends, so make sure to check the instructions on the package. You need enough gelatin for a 750ml mixture. The Morinaga brand gelatin that I used did not need to be soaked in water, and each individual pack was for 250ml of liquid. When using dessert cups (or anything that doesn't require removing from molds), you can use one pack for 300ml of liquid. Recipe by Shirufi- cookpad.japan Refreshing Lychee & Jasmine Jello Refreshing Lychee & Jasmine Jello This is the dessert that I had a study group meeting. This is the time of year (July) that fresh lychee can be seen in supermarkets. Please try to make this with fresh lychee. It can also be made with frozen lychee. If you don't have agar, you can use 7 g of gelatin instead. Recipe by Go-pa-ra cookpad.japan Refreshing Lychee & Jasmine Jello Refreshing Lychee & Jasmine Jello This is the dessert that I had a study group meeting. This is the time of year (July) that fresh lychee can be seen in supermarkets. Please try to make this with fresh lychee. It can also be made with frozen lychee. If you don't have agar, you can use 7 g of gelatin instead. Recipe by Go-pa-ra cookpad.japan Mikan Tangerine Jello Mikan Tangerine Jello This is a variation of "The Whole Can! Pineapple Jelly ID: 1108930." When using gelatin, it will melt and fall apart if left at room temperature. It is wise to show everyone quickly, and immediately divide it into individual portions. Agar agar holds much better, but it'll be a bit watery. For 1 can worth. Recipe by Asamato cookpad.japan Mikan Tangerine Jello Mikan Tangerine Jello This is a variation of "The Whole Can! Pineapple Jelly ID: 1108930." When using gelatin, it will melt and fall apart if left at room temperature. It is wise to show everyone quickly, and immediately divide it into individual portions. Agar agar holds much better, but it'll be a bit watery. For 1 can worth. Recipe by Asamato cookpad.japan Strawberry Milk Jello Strawberry Milk Jello A recipe to use leftover strawberries. Mash the strawberries roughly. For a richer result, reduce the amount of milk and add heavy cream. For 5 small cups. Recipe by youichie cookpad.japan Strawberry Milk Jello Strawberry Milk Jello A recipe to use leftover strawberries. Mash the strawberries roughly. For a richer result, reduce the amount of milk and add heavy cream. For 5 small cups. Recipe by youichie cookpad.japan Rose Jello with Peach Compote Rose Jello with Peach Compote I came up with a way to make a dessert from a peach compote. The jelly syrup is fine kept at room temperature until you finish. There's no need to worry about it hardening, it will harden in the refrigerator. To make it look like a rose, use a wide dish. Recipe by **yuri** cookpad.japan Rose Jello with Peach Compote Rose Jello with Peach Compote I came up with a way to make a dessert from a peach compote. The jelly syrup is fine kept at room temperature until you finish. There's no need to worry about it hardening, it will harden in the refrigerator. 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