Emi Kazuko, Yasuko Fukuoka

Sweet Azuki Bean Paste Jelly

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Preparation info
  • Serves

    twelve

    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

In this summery dessert a dark red Kanten and sweet bean cube is captured in a clear Kanten Jelly, and looks like a small stone trapped in a block of mountain ice.

Ingredients

  • 200 g/7 oz can azuki beans
  • 40 g/

Method

  1. Drain the beans, then tip into a pan over a medium heat. When steam begins to rise, reduce the heat to low.
  2. Add the sugar one-third at a time, stirring constantly until the sugar has dissolved and the moisture evaporated. Remove from the heat.
  3. Pour 450ml/¾ pint/scant 2 cups water into a pan, and mix with one kanten sachet. Stir until dissolved, then a