Snacks for Seniors: Refreshing Chilled Sweets Recommended for August

Hydrangea Panna Cotta

[Hydrangea Panna Cotta] Refreshingly rich ♪ A rainy-season dessert #EasyRecipe #HomeCooking #FathersDay #HomemadeTreats

Let me introduce a sparkling, hydrangea-like beautiful dessert: Hydrangea Panna Cotta.

First, the panna cotta.

Heat and mix milk, heavy cream, and sugar, then add gelatin and vanilla extract.

Once fully dissolved, pour into cups and chill in the refrigerator.

Next, make the sparkling jelly.

Heat water, butterfly pea flowers (or butterfly pea tea), sugar, and gelatin, and dissolve well.

Divide into two bowls; add lemon juice to one of them.

The color will change, turning a beautiful purple.

After chilling in the refrigerator, top the panna cotta with the sparkling jelly and it’s ready.

It’s also a great idea for a Father’s Day event at a senior care facility.

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kojifumi

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Pineapple kanten (agar jelly)

Pineapple Kanten: How to Make Kanten with Pineapple

Why not try making agar jelly using canned pineapple? Put sugar and the syrup from the can into a bowl, and divide the pineapple pieces among serving dishes.

Add powdered agar to the bowl with the sugar and syrup, pour in boiling water, and stir thoroughly.

Pour the agar mixture into the dishes with the pineapple, and once it has cooled slightly, chill in the refrigerator until set.

Since you’re using canned fruit, it’s easy to make—one of the best parts.

Summer can dampen your appetite, but this chilled, sweet pineapple agar jelly is sure to whet it.

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moko

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Chilled Milk Mochi

Only 3 ingredients! How to make chilled milk mochi | #milk #milkmochi #snack #easyrecipe #ChefYukari #shorts

Here’s how to make chilled milk mochi.

Prepare potato starch (katakuriko), milk, sugar, a bowl, a pot, and a food storage container.

Put the potato starch and sugar into the pot and mix well.

Next, gradually add the milk, letting it blend in, and cook over low to medium heat, stirring constantly.

When the milk mixture thickens to a custardy consistency, reduce to low heat and continue heating for 2 minutes while stirring well.

Transfer the milk mochi to a food storage container whose inside has been moistened with water, then place the entire container in an ice-water bath for about 30 minutes to cool to room temperature.

Cover the milk mochi with plastic wrap and chill it in the refrigerator for 1 to 2 hours to set.

It’s also great served with fruit.

Assign roles and have staff provide support so everyone can participate and enjoy the activity together.

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mayumi

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fruit punch

How to Make Fruit Punch / Refreshing with Soda!! Easy Dessert Recipe

This vividly colorful fruit punch is a playful idea that lets you feel like a kid again.

Just looking at this soothing treat is delightful, and seniors are sure to enjoy it too! Put warabi mochi and shaved ice syrup in a bowl and let it sit for about 30 minutes.

In another bowl, combine shiratama flour with water to make shiratama dumplings—the ideal texture is as soft as an earlobe.

Roll into small balls, boil them in water, then transfer to cold water.

Mix fruit, colored warabi mochi, and shiratama with fruity syrup and soda, then plate it up.

A fizzy, fun fruit punch is ready!

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moko

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watermelon jelly

[Jiggly and Whole!] How to Make Watermelon Jelly #shorts

When you think of summer fruits for hot days, many people think of watermelon.

Let’s try making a jelly using watermelon! It looks just like the real thing, so older adults are sure to love it too.

Make the rind jelly with agar, granulated sugar, water, and melon-flavored shaved ice syrup.

Use a chocolate pen to draw seed patterns inside a container, pour in the jelly, and refrigerate.

Next, make the white part of the rind the same way, pour it into the container, and let it set.

Finally, blend watermelon into a juice and combine it with agar and granulated sugar to make the watermelon jelly.

Pour it into the mold, chill until set, and it’s done.

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moko

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Blueberry yogurt ice cream

[Senior Recreation] Rec Craftsman Series Part 31: “Blueberry Yogurt Ice Cream”

Here’s a blueberry yogurt ice cream you can make just by kneading a bag.

First, put blueberry jam into a food storage bag.

Think about the final texture you want: if you like chunks, leave some pieces intact; if you prefer it smooth, mash the blueberries well.

Add heavy cream and yogurt, then knead the bag thoroughly until the color is uniform.

Squeeze out as much air as possible, seal the bag, and freeze it.

There’s no cooking involved, and most of the process is simply mixing by kneading the bag, so anyone can make it easily.

It’s also recommended as a recreational activity in senior care facilities.

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kojifumi

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Warabi Mochi in Anmitsu Style

Oyachube! “Anmitsu-style Warabi Mochi”

Warabi-mochi has a jiggly, gelatinous texture in your mouth.

It’s often dusted with kinako (roasted soybean flour), but topping it with matcha or drizzling it with kuromitsu (brown sugar syrup) is also delicious.

Warabi-mochi is made with warabi starch, though using warabi starch can sometimes result in a slightly firmer texture.

Try some tweaks, like using a store-bought kit that yields softer warabi-mochi, or making a soft version with potato starch (katakuriko).

You can also turn it into an anmitsu-style dessert by adding sweet red bean paste and fruit, then drizzling kuromitsu on top.

It transforms warabi-mochi into a more festive Japanese sweet than usual, and it’s likely to be enjoyed by older adults as well.

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Nakajima Junko

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