One of my favourite summer desserts is ‘Mizu-Yōkan’, Sweet 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 using canned Sweet Azuki Paste. ‘Koshi-an’, the smooth type paste is commonly used for this dessert, but it might be hard to find. ‘Tsubu-an’ is just fine.


Makes

6 to 8 Servings

Ingredients

2 cups (500ml) Water
1 sachet (4g) Kanten Powder
*OR 1 sachet (8g) Agar (e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder)
1 to 2 tablespoons Sugar *optional
1 pinch Salt
400 to 500g Sweet Azuki (Red Bean) Paste

Method
  1. Place Water, Kanten Powder and Sugar (*optional) in a saucepan. Whisk well and bring it to the boil. Keep boiling for 1 to 2 minutes.
  2. Add Sweet Azuki (Red Bean) Paste and Salt, and mix well. Remove from the heat to let it cool slightly, but do not leave too long because Kanten jelly sets at room temperature.
  3. Pour the mixture into a container, cups or moulds. When cool enough, place in the fridge until set completely.