Azuki Kanten Jelly ‘Mizu-Yōkan’

Name: Azuki Kanten Jelly ‘Mizu-Yōkan’
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 1 cup Water; 2 g (*about 2/3 teaspoon) Kanten Powder OR Agar Agar; 200-250 g Sweet Azuki Paste *Koshi-an OR Tsubu-an; 1 pinch Salt; Sugar *optional, only if more sweetness is required

Hiroko Liston @hirokoliston

Melbourne, Australia

One of my favourite summer desserts is ‘Mizu-Yōkan’, Azuki (Red Bean) Kanten Jelly. Kanten is similar to Agar Agar but the texture of the jelly is different. This dessert can be easily made at home. If you used store-bought canned Sweet Azuki Paste, it would be easier. ‘Koshi-an’, the smooth type paste is commonly used for this dessert, but it might be hard to find. ‘Tsubu-an’ is just fine.

Hiroko Liston @hirokoliston

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Ingredients

4 to 6 servings

1 cupWater
2 g(*about 2/3 teaspoon) Kanten Powder OR Agar Agar
200-250 gSweet Azuki Paste *Koshi-an OR Tsubu-an
'Tsubu-an' (Sweet 'Azuki' Paste)
1 pinchSalt
Sugar *optional, only if more sweetness is required

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Steps

1

Place Water and Kanten Powder (OR Agar Agar Powder) in a saucepan. Whisk well and bring it to the boil. Keep boiling for 1 minute.
2

Add Sweet Azuki Paste and Salt, and mix well to dissolve the paste. (Add extra Sugar if you want it sweeter.) Remove from the heat to let it cool slightly, but do not leave too long because Kanten jelly sets at room temperature.

'Koshi-an'
3

Pour the mixture into a container, cups or moulds. When cool enough, place in the fridge until set completely.