Yanggaeng (or yokan as a type of wagashi) is available at the local Asia Oriental Market. It was expensive, and it was so tasty, I wanted to see how to duplicate it and used concentrated matcha liquid for flavor using Knox gelatin, added sweet red beans, or chestnut paste, poured into a square Pyrex dish, refrigerated, and after set cut into cubes. At first, my spouse said it had the texture of 'water' jelly, made from millet because it was difficult to figure proportion of gelatin to liquid and excipients like sugar and starches. Since then, I've made it with strong black tea, too. One time when I wanted to make a treat and didn't have too many ingredients, I used lemon Jell-O powder, plain gelatin, and boiled and strained lima beans. Amazing that lima beans have an almost pleasant taste without added salt. Also, I've used the gelatin with almond milk and added an essence of almond and fruit. Cherries would be nice, but I've only used mandarin oranges. Anyway, these Korean videos are educational and exemplify the care and hygienic measures in concocting the dainty sweets. When my spouse was a bit homesick, I purchased the prepared yokan, and then made my own red bean paste, and then I tried to make it so that my husband would have to guess which one was from Japan. Yokan, in the Oriental Market, is often wrapped in a cellophane and looks so pretty especially when it's sliced from a 'bar' like tiny rectangles.
Well done! The jellies are all so beautiful and made with such care and good ingredients. You present them so well and they appear like the treats they are. So many flavors too! I could never make up my mind which I would want to try first.
This is a lovely DIY video. It's super simple to make these treats, by the way. The recipe for Knox gelatin is on the back of the box and give it a little variety by just dressing up the gelling ingredients and mixing in additives. Use about four times the amount of gelatin powder than for typical gelatin dessert. Dissolve the gelatin in microwave-zapped fruit juices or coffee or green tea, to speed the the gelatinization, whisk well or otherwise mix in the additives, pour in molds that are easily purchased in the cake decorating section of a general store. Wait a few hours. Voila! Additives that come to mind: chopped fruit such as apples, dates, apricots, or whole pomegranate pips, mandarin orange sections, banana slices, whole blueberries, halved grapes, reconstituted dried cranberries, etc. I've made a chocolate type with cocoa powder and coffee for the dissolving liquid, strong green tea with chopped crystallized ginger bits, and so on, and when you get the hang of the ratio of gel to additive, go hog wild! Last night after zapping 1 cup of water and 1 cup of grape juice in a microwave-proof bowl, I added 4 packets of Knox gelatin, and a pinch of sugar-free strawberry flavored gelatin powder for flavor and color, whisked to dissolve the powder, then mixed in 1 cup of plain yogurt and 3 tablespoons of red bean paste, and poured it in a square Pyrex dish, and it was ready for supper dessert in 4 hours.
@@tody6162 Yes, I agree these confections seem just perfect. There is a lot of work, as the talented efforts require consistency and precision. But, the red beans I am referring to is anko (あんこ) in Japan at least by how the word sounds to me is 'unkk'. (I buy it in the shop, and make tiny little pancakes 'gongs', or steam it in dumplings), and because green tea has so much tannin, it's a good combination with red bean paste. I also have made the paste from lima beans flavored with lemon and in a gelatin, this was wonderful.
@@engletinaknickerbocker5380 젤라틴이 아니라 한천가루 입니다. 전통 한식에는 젤라틴이 들어가지 않아요. 옛날 한국은 전통적으로 돼지를 가축화하여 기르는게 드물었습니다. 따라서 젤라틴은 현대에 와서 간편하게 만들기 위한 방편 중 하나입니다. 저 영상 속 한천가루는 '우뭇가사리'라는 해조류를 가공하여 만든 건데. 그 성질이 젤라틴과 유사합니다. 가루내어 끓여 내면 묽어지나 차게 식히면 말랑한 고체가 됩니다. 한국은 다른 아시아 국가와는 달리 해조류 음식이 발달해서 그러한 접근이 쉬웠던 듯 합니다. 한천을 이용한 한국의 음식 중에 도토리와 같은 재료를 한데 묵직하게 끓여 만드는 '묵'이라는 음식이 있습니다. 그 것을 만드는 주요한 재료입니다. 주로 시장통에 갖은 짭짤하고 매콤한 양념과 뜨끈한 어탕 국물에 한끼 식사 대용으로 많이 팝니다.
@@tinn5649 Thank you for your excellent and clearly stated information. This is helpful to the whole understanding of which gelatinous material is used in these sweets. I've not worked agar, except in biology with Petri dishes! But, someday our culture will be consuming more sea plants. Irish moss has long been harvested and its carrageen is used as thickener in ice cream. In Scotland and Canada dulse is popular snack with beer. When I first married my spouse we often had nori wrapped rice and dipped in soy sauce, or on rice balls. One of the secret ingredients in authentic miso soup is wakame, just enough to be chewy, and I try to purchase a prepared salad made with sea lettuce at the local grocery store --we live near a major US university (Purdue). I purchased a 'stick' of agar used for making a Chinese or Malaysian dessert, but I haven't figured out how it works as a sheet of gelation, yet. My son's girlfriend who consumes as few animal products as possible would use agar instead of Knox animal gelatin.
@@engletinaknickerbocker5380 한국에서는, 한천을 분말 형태로 간편하게 가공되어 나옵니다. 분말은 물에 소량 풀어서 한 차례 끓여내면 유백색의 묽은 시럽 형태가 되는데 그 자체로는 아무 맛이 나지 않기 때문에 설탕 혹은 소금과 같은 가미를 하고, 한김 식혀내어 부재료와 섞어 사용합니다. 한국의 전통적으로는 팥물, 팥고물, 콩물, 도토리가루 등과 섞어 오래토록 끓여 틀에 식혀 굳혀서 먹습니다. 다 만들면, 젤라틴 없는 단단한 푸딩의 식감을 낼 수 있습니다. 소화에 무리가 가지 않고, 포만감이 높으며, 칼로리가 낮아 다이어트에 무척 좋다고 하네요. 영상 중간에 섞는 유백색 액체가 한천가루물 입니다. 그럼 좋은 하루되세요!
oh my when you skinned all those navy beans, wow. I love turtle jelly with coconut water, barely sweetened. I hate condensed milk or banana with it. I like all these bean creations ok, and know they are healthy, but turtle jelly will always be my favorite.
Very pretty and beautiful work they look small when seen being poured looking from the top of mould but the size of the sweet was much larger than they looked well made and designed I wish I could have tasted some they look 👀 to good to eat❤🎉
이집 양갱이 맛이 첨가제가 안드간 맛이라 그런지 물리지 않고 먹은 후 뱃속도 편하고 그래서 좋습니다 선물세트 이용하니 받는 사람도 맛있어 좋아라하고 좋아라하니 주는 사람 맘도 뿌듯하고 그렇네요 ㅋ
OHHH..... YUMMMY!!!!!! 😋😋😋👍👍👍Thank you for sharing . Be safe. . 🇨🇦
지나가다가 사먹었는데 넘 맛나더라고요~
이렇게 보게되다니ㅎㅎ
번창하세요~~
Hola te saludo desde Argentina. Que hermoso tu negocio impecable tiene un hermoso Talento. Que el TODOPODEROSO te colme de Bendiciones y de VICTORIAS
수제양갱이 맛있어 보입니다
설에 본가 갈때 여기서 양갱 사갔는데..여기서 보다니 반갑네요..
선물하기 너무 고급스럽고 부모님도 엄청 좋아하셨어요
Yanggaeng (or yokan as a type of wagashi) is available at the local Asia Oriental Market. It was expensive, and it was so tasty, I wanted to see how to duplicate it and used concentrated matcha liquid for flavor using Knox gelatin, added sweet red beans, or chestnut paste, poured into a square Pyrex dish, refrigerated, and after set cut into cubes. At first, my spouse said it had the texture of 'water' jelly, made from millet because it was difficult to figure proportion of gelatin to liquid and excipients like sugar and starches.
Since then, I've made it with strong black tea, too. One time when I wanted to make a treat and didn't have too many ingredients, I used lemon Jell-O powder, plain gelatin, and boiled and strained lima beans. Amazing that lima beans have an almost pleasant taste without added salt. Also, I've used the gelatin with almond milk and added an essence of almond and fruit. Cherries would be nice, but I've only used mandarin oranges.
Anyway, these Korean videos are educational and exemplify the care and hygienic measures in concocting the dainty sweets.
When my spouse was a bit homesick, I purchased the prepared yokan, and then made my own red bean paste, and then I tried to make it so that my husband would have to guess which one was from Japan. Yokan, in the Oriental Market, is often wrapped in a cellophane and looks so pretty especially when it's sliced from a 'bar' like tiny rectangles.
Well done! The jellies are all so beautiful and made with such care and good ingredients. You present them so well and they appear like the treats they are. So many flavors too! I could never make up my mind which I would want to try first.
This is a lovely DIY video.
It's super simple to make these treats, by the way. The recipe for Knox gelatin is on the back of the box and give it a little variety by just dressing up the gelling ingredients and mixing in additives.
Use about four times the amount of gelatin powder than for typical gelatin dessert. Dissolve the gelatin in microwave-zapped fruit juices or coffee or green tea, to speed the the gelatinization, whisk well or otherwise mix in the additives, pour in molds that are easily purchased in the cake decorating section of a general store. Wait a few hours. Voila!
Additives that come to mind: chopped fruit such as apples, dates, apricots, or whole pomegranate pips, mandarin orange sections, banana slices, whole blueberries, halved grapes, reconstituted dried cranberries, etc. I've made a chocolate type with cocoa powder and coffee for the dissolving liquid, strong green tea with chopped crystallized ginger bits, and so on, and when you get the hang of the ratio of gel to additive, go hog wild!
Last night after zapping 1 cup of water and 1 cup of grape juice in a microwave-proof bowl, I added 4 packets of Knox gelatin, and a pinch of sugar-free strawberry flavored gelatin powder for flavor and color, whisked to dissolve the powder, then mixed in 1 cup of plain yogurt and 3 tablespoons of red bean paste, and poured it in a square Pyrex dish, and it was ready for supper dessert in 4 hours.
한국디저트는 시간이 오래걸려요.
팥은 전날 8시간 이상을 물에 불린 다음 1시간이상 끓여야해요
@@tody6162 Yes, I agree these confections seem just perfect. There is a lot of work, as the talented efforts require consistency and precision.
But, the red beans I am referring to is anko (あんこ) in Japan at least by how the word sounds to me is 'unkk'.
(I buy it in the shop, and make tiny little pancakes 'gongs', or steam it in dumplings), and because green tea has so much tannin, it's a good combination with red bean paste. I also have made the paste from lima beans flavored with lemon and in a gelatin, this was wonderful.
@@engletinaknickerbocker5380 젤라틴이 아니라 한천가루 입니다. 전통 한식에는 젤라틴이 들어가지 않아요.
옛날 한국은 전통적으로 돼지를 가축화하여 기르는게 드물었습니다. 따라서 젤라틴은 현대에 와서 간편하게 만들기 위한 방편 중 하나입니다.
저 영상 속 한천가루는 '우뭇가사리'라는 해조류를 가공하여 만든 건데. 그 성질이 젤라틴과 유사합니다. 가루내어 끓여 내면 묽어지나 차게 식히면 말랑한 고체가 됩니다. 한국은 다른 아시아 국가와는 달리 해조류 음식이 발달해서 그러한 접근이 쉬웠던 듯 합니다.
한천을 이용한 한국의 음식 중에 도토리와 같은 재료를 한데 묵직하게 끓여 만드는 '묵'이라는 음식이 있습니다. 그 것을 만드는 주요한 재료입니다. 주로 시장통에 갖은 짭짤하고 매콤한 양념과 뜨끈한 어탕 국물에 한끼 식사 대용으로 많이 팝니다.
@@tinn5649 Thank you for your excellent and clearly stated information. This is helpful to the whole understanding of which gelatinous material is used in these sweets. I've not worked agar, except in biology with Petri dishes! But, someday our culture will be consuming more sea plants. Irish moss has long been harvested and its carrageen is used as thickener in ice cream. In Scotland and Canada dulse is popular snack with beer.
When I first married my spouse we often had nori wrapped rice and dipped in soy sauce, or on rice balls. One of the secret ingredients in authentic miso soup is wakame, just enough to be chewy, and I try to purchase a prepared salad made with sea lettuce at the local grocery store --we live near a major US university (Purdue). I purchased a 'stick' of agar used for making a Chinese or Malaysian dessert, but I haven't figured out how it works as a sheet of gelation, yet.
My son's girlfriend who consumes as few animal products as possible would use agar instead of Knox animal gelatin.
@@engletinaknickerbocker5380 한국에서는, 한천을 분말 형태로 간편하게 가공되어 나옵니다. 분말은 물에 소량 풀어서 한 차례 끓여내면 유백색의 묽은 시럽 형태가 되는데 그 자체로는 아무 맛이 나지 않기 때문에 설탕 혹은 소금과 같은 가미를 하고, 한김 식혀내어 부재료와 섞어 사용합니다. 한국의 전통적으로는 팥물, 팥고물, 콩물, 도토리가루 등과 섞어 오래토록 끓여 틀에 식혀 굳혀서 먹습니다. 다 만들면, 젤라틴 없는 단단한 푸딩의 식감을 낼 수 있습니다. 소화에 무리가 가지 않고, 포만감이 높으며, 칼로리가 낮아 다이어트에 무척 좋다고 하네요.
영상 중간에 섞는 유백색 액체가 한천가루물 입니다. 그럼 좋은 하루되세요!
Delicious.
Merci sa a l'air vraiment délicieux 😋
양갱은 원래 한천가루 쓰는거예요.. 누가보면 젤라틴이 맞는데 여기는 한천가루 쓰는건줄ㅋㅋ
Yummy❤ Very good 👍👌Perfect🙏😘
ぷるっぷる！！めちゃくちゃ美味しそう‥🤤✨食べてみたいです✨
Enak👍👍👍
Saludos desde Guadalajara Jalisco México 🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽
매직 스톤 같이 보여, 소장 욕구를 불러일으키네용♡
Where could I buy these?? 😋
Que ricoooo mmmmm espectacular te felicito 👏 👍
나는 당신이 그것을 모두 촬영하는 방법을 좋아한다
Nice video
와.. 메어보고싶당
Как всегда, корейская безупречная гигиена! 👏👍
I love everything from junk food 😍
oh my when you skinned all those navy beans, wow. I love turtle jelly with coconut water, barely sweetened. I hate condensed milk or banana with it. I like all these bean creations ok, and know they are healthy, but turtle jelly will always be my favorite.
These look like Turkish Delight. Am I right?
I wish they sell these jelly in Myeongdong, Seoul ;((
나이에 맞지않게 양갱 좋아하는데 엄청 맛있어 보인다...ㅋㅋㅋㅋㅋㅋ
저런 여러가지 "틀" 은 어디서 사나요? 또 이름이 뭘까요?
Makanan yang unik dan menarik sekali,saya jadi ingin mencicipinya🤤👍👍
What is the shelf life of this jelly?
냉장보관 3~4일 정도 일걸요.
여기는 많이 팔리는 맛집 같아요.
У нас фасоль ,ближе к овощам ,а у вас к десерту.
Good
Не представляю даже какое желе на вкус из сладкой фасоли,оно вкусное?
👍👍👍👍👍👍👍👍❤❤❤❤❤❤❤perfect .bedank.
Impecable,se ve son riquísimos 😋😋, por favor traduzcan en castellano 🙏
Ha, I have been making all kinds of Jellies for 6 1 years!!
👍👍👍👍
Ich möchte den Laden stürmen 🤤
Very pretty and beautiful work they look small when seen being poured looking from the top of mould but the size of the sweet was much larger than they looked well made and designed I wish I could have tasted some they look 👀 to good to eat❤🎉
❤️❤️❤️😍😍😍
❤
너무 고급져 보여요,,,,,,,,,
😋👍👍👍🇧🇷🇧🇷🇧🇷
제목이나 설명에 '양갱'이라고 명칭 자체를 영어로도 알려주면 참 좋을 것 같은데 😞 아쉽네요
영상은 너무 잘 봤어요!
양갱 좋아하는 편인데, 담에 대구 놀러갈 일 있으면 사오고 싶네요 :-)
양갱은 우리나라가 아니라 일본의 전통 화과자 랍니다 ㅋㅋㅋㅋㅋ
是羊羹, 非果凍!
gosh, after adding sugar, she adds honey, and then adds honey again... too sweet and not healthy anymore
LOL the title of the video "Soft and sweet! Korean traditional handmade jewellery jelly"🤣🤣 Not supposed to be healthy🤣🤣
foolish
구입할수있게 전화번호부탁드림니다
비누인줄...
할머니가수제양갱만드나
저거어려워
양갱이 언제부터 한국전통이였나요? 이러고 기무치 타령한거야?
왜보여줌니까?꽁꽁가무세요!!
양갱이 어떻게 한국전통 젤리냐 임마 ㅋㅋㅋㅋ 명백히 일본의 화과자 이며 우리나라 일제시대 당시 들어와
일본인들이 우리나라 안에서 만들던 공장을 해방과 동시에 버리고 가면서 그대로 인수받아 똑같은 모양 똑같은 방법으로 만들고 있는게
한국 양갱인데 ㅋㅋㅋㅋㅋ
소중화잖아 한잔해~
２６５１
天啊。。。。。喂。。。。这是菜燕不是果冻啊。不要误导其它人啊播主。
菜燕和果冻都不会分别 。菜燕和果冻是不一样的啊。
您的作品虽然是不错但是不要误导其他人啊。