One of my favourite summer desserts is ‘Mizu-Yōkan’, which is sweet Azuki (red bean) Kanten Jelly. Kanten is similar to Agar Agar but much easier to use. This dessert can be easily made at home using canned sweet Azuki paste. ‘Koshi-an’, the smooth type of paste is commonly used for this dessert, but it might be hard to find. ‘Tsubu-an’ is just fine. I don’t add sugar to the water as I like not-so-sweet jelly, but you may wish to add 1 to 2 tablespoons of Caster Sugar.
6 to 8 Servings
Water 2 cups
Kanten Powder 1 sachet (4g)
Azuki (red bean) Paste 400 to 500g
Salt a pinch
Place water and Kanten Powder in a saucepan. Whisk well and bring it to the boil. Keep boiling for 1 to 2 minutes.
Add Azuki (red bean) Paste and Salt, and mix well to dissolve the paste. Remove from the heat to let it cool slightly, but do not leave too long because Kanten jelly sets at room temperature.
Pour the mixture into a container, cups or moulds. When cool enough, place in the fridge until set completely.