Hydrangeas (Traditional Japanese Dessert)

Name: Hydrangeas (Traditional Japanese Dessert)
Yield: 6 servings
Cuisine: American
Ingredients: 2 grams Kanten powder; 150 ml Water; 30 grams Sugar; 1 tbsp Mizuame; 1 Food coloring (red and blue); 1 White bean paste (store-bought)

cookpad.japan @cookpad_jp

I make this during the rainy season when there's a lot of rain and the temperatures are high.

Recipe by Remingu

I make this during the rainy season when there's a lot of rain and the temperatures are high.

Recipe by Remingu

cookpad.japan @cookpad_jp

I make this during the rainy season when there's a lot of rain and the temperatures are high.

Recipe by Remingu

I make this during the rainy season when there's a lot of rain and the temperatures are high.

Recipe by Remingu

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Ingredients

6 servings

2 gramsKanten powder
150 mlWater
30 gramsSugar
1 tbspMizuame
1Food coloring (red and blue)
1White bean paste (store-bought)

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Steps

1

Measure out the ingredients. Dissolve the food coloring in water and set aside.
2

Pour the water into a pot, add the agar powder, and heat while stirring to dissolve.
3

When the agar powder has dissolved, add the sugar and mizuame and dissolve. Simmer slightly (for less than a minute).
4

Transfer Step 3 to a bowl and add the food coloring dissolved in water (add a bit at a time until it reaches your desired coloring).
5

Transfer to a container and let cool to harden. The container should be large enough to allow it to spread to a thickness of about 5 mm.
6

Once it has hardened, remove from the container!!
7

Cut into cubes (I made them into 5 mm cubes).
8

Roll the white bean paste into balls. I didn't bother measuring how many grams per ball. Since they'll be coated in the kanten, take that into account when determining the size.
9

Coat the white bean paste in the kanten and it's done. Attach the kanten your hands or use a cloth.