Azuki Milk Agar Jelly

Name: Azuki Milk Agar Jelly
Yield: 6 servings
Cuisine: British
Ingredients: 1 sachet (8 g) Queen’s ‘Jel-It-In Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder; 2 tablespoons Sugar; 1 pinch Salt; 450 ml Milk; 1/2-1 cup Tsubu-an (Sweet Azuki Paste)

Hiroko Liston @hirokoliston

Melbourne, Australia

Cold jelly sweets are very popular during the hot and humid summer in Japan. I like any kind of jelly sweets, but my favourite is Azuki Kanten Jelly ‘Mizu-Yōkan’. https://cookpad.wasmer.app/uk/recipes/3658195-azuki-kanten-jelly-mizu-yokan

A variety of Azuki jelly sweets are available from shops over there, but, here in Melbourne, I have to make them if I want to eat them. Good thing is jelly sweets are easy to make.

Hiroko Liston @hirokoliston

Melbourne, Australia

A variety of Azuki jelly sweets are available from shops over there, but, here in Melbourne, I have to make them if I want to eat them. Good thing is jelly sweets are easy to make.

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Ingredients

6 servings

1 sachet (8 g)Queen’s ‘Jel-It-In Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
2 tablespoonsSugar
1 pinchSalt
450 mlMilk
1/2-1 cupTsubu-an (Sweet Azuki Paste)

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Steps

1

Place Gelling Powder (OR Agar Agar), Sugar and Salt in a saucepan, and mix well using a whisk. Add Milk and mix well, then heat over medium heat, stirring well. Once it started boiling, remove from heat.
2

Add Tsubu-an (Sweet Azuki Paste) and QUICKLY mix well with the whisk. It will start setting at a room temperature.
3

Pour the mixture in a plastic container or serving glasses. When cool enough, cover with a lid or plastic wrap, and place in the fridge for a few hours or until completely set.