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Sweet Azuki Bean Paste Jelly
Preparation info
- Serves
twelve
- Difficulty
Easy
Appears in
By Emi Kazuko and Yasuko Fukuoka
Published 2024
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 40 g
Method
- Drain the beans, then tip into a pan over a medium heat. When steam begins to rise, reduce the heat to low.
- Add the sugar one-third at a time, stirring constantly until the sugar has dissolved and the moisture evaporated. Remove from the heat.
- Pour 450ml/¾ pint/scant 2 cups water into a pan, and mix with one kanten sachet. Stir until dissolved, then a
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