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’. 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.
1 sachet (8g) Queen’s ‘Jel-It-In Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
2 tablespoons Sugar
1 pinch Salt
1/2 to 1 cup Tsubu-an (Sweet Azuki Paste)
- 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.
- Add Tsubu-an (Sweet Azuki Paste) and QUICKLY mix well with the whisk. It will start setting at a room temperature.
- 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.