Tanabata starry sky yokan

Speaking of Qixi Festival, I think of the story of the Cowherd and the Weaver Girl. I still remember the night sky by the Maldives last summer, the stars were low, densely twinkling, and there was no need to deliberately look for it, the Milky Way appeared in front of you so simply. The vastness of the universe and one's own smallness are self-evident feelings. This kind of beauty and magnificence makes people breathless, admirable, makes people want to cherish it, and makes people want to quickly hold the hands of the people around them. I always remember the scene and exclamation at that time, so I especially wanted to make starry sky-themed dim sum during Tanabata. I've seen Kyoto's traditional confectionery "Tennokawa" yokan on the Internet before. (You can go to the Internet to search for it) a bite of the Milky Way, eat the sea of stars. I couldn't find a recipe, so I tried while speculating, and I also made one, as shown in the cover picture. The degree of self-consciousness restoration is 90% haha!

Ingredients

Plasticfresh-keepingbox 1 piece(7.5 x4.5 cm)

Redbeanlayer

Redbeanpaste 330 g

Whitesugar 25 g(canbeincreasedordecreased)

Colddaypowder 28 g

Milklayer

Milk 50 g

Colddaypowder 4 g

Lightgreenlayer

Boilingwater 165 g

Pigment(tealcolor) Alittlebit

Whitesugar 15 g(canbeincreasedordecreased)

Colddaypowder 13 g

Desiccatedcoconut Some

Indigolayer

Boilingwater 370 g

Pigment(teal+red-redcolor) Alittlebit

Whitesugar 30 g(canbeincreasedordecreased)

Colddaypowder 25 g

Desiccatedcoconut ~Afew

Cooking Instructions

It is best to choose a crisper with a vertical side, if the side of the box is slanted, it will be less beautiful to make. Also, it's better to have a box with a right angle, but I only have rounded corners, so I cut off the edges when I cut the pieces at the end.

The box I use is the size of the box, and you can adjust the amount of material according to the size of the box.
Make the red bean layer first.

Find a small oil-free pot, put red bean paste, white sugar and cold day powder in it, heat it over low heat until the sugar and powder are all melted, and pour it into the box with a little bubble rolling.

I made the thick red bean soup myself, so I should be able to use commercially available red bean paste, just mix it with hot water, and if so, don't put sugar.

Note that the box should be placed at an angle, with something underneath. At first I used a small plate, but later I found that it didn't work well, and it was best to hold the book, and the height could be adjusted by the pages.
You don't need to put it in the refrigerator, and after waiting a little at room temperature, you will find that the red bean layer is a little solidified.

At this time, you can wash the pot and prepare to make the milk layer.

I won't add sugar to the milk, otherwise the whole will be too sweet, and the sweet-loving stars will add it themselves!

Heat the milk and cold day powder on low heat until the powder is all melted, and then pour it into the box with a little bubble rolling.

Note that milk is very easy to curdle, so pour it into the box immediately after cooking, adjust the inclination, and move quickly!

In addition, it is best to take a chopstick or spoon to divert the flow when falling, or slowly fall down from the side wall, otherwise the impact and heat will destroy the smoothness of the red bean layer, and then each layer is the same.

Then use a spoon to remove the bubbles.
The milk is easy to coagulate, so you can wash the pot and make a light green layer after cooking.

Add a little bit of pigment to the boiling water, it's really a little bit, because it is very easy to dissolve in water, and it should have a transparent feeling instead of pure blue ink, so the amount should be very small.
Then add white sugar and cold day powder, heat over low heat until the sugar and powder are all melted, and then roll for 30 seconds after boiling and pour into the box.

In the same way, it is necessary to divert the flow. The box is placed at an angle.

Then quickly and a little solidifying, sprinkle a little desiccated coconut on it, so that the final feeling is that the white is in the middle and not sinking at the bottom. Conditional tyrants can use gold leaf. I'm going to settle for the next best thing.

Don't forget to scoop the bubbles away with a spoon.
It takes a little longer for the water to solidify.
Then wash the pot and prepare to do the final layer.
Damn, it's so irritating to wash the pot!

Repeat the above steps, add boiling water and coloring to make your favorite color, then add white sugar and cold day powder, heat over low heat until the sugar and powder are all melted, and then roll for 30 seconds after boiling and pour it into the box.

In the same way, it is necessary to divert the flow. The box is ready to be straightened.

Don't forget to scoop the bubbles away with a spoon.

Finally, let it solidify slightly and sprinkle with desiccated coconut.
Once all is done, refrigerate for at least 3 hours.
Then dedie the cut parts.

Because the red bean paste has no preservatives, I feel that I can't leave it for a long time.

I didn't break it after eating it in 2 days, give a reference.