Japanese Cold Adzuki Cake Recipe |
Ingredients: |
14 oz (400 g) adzuki bean paste ⅔ cup sugar a pinch of salt ½ kanten (agar-agar or jelly) stick (⅛ oz or 4 g) 1½ cups water |
Method: Soak kanten in plenty of water overnight or until softened. Squeeze water out of kanten, then tear into pieces. Put the pieces in a saucepan with 1½ cups water. Simmer until kanten dissolves, stirring constantly. When kanten has dissolved and water comes to a boil, stir in sugar and salt. When mixture returns to the boil, add adzuki bean paste, stirring well. Wait until boiling, then pour into a bowl through a strainer or sieve. Cool over a bowl of iced water, stirring. Moisten the inside of a square mould (5″x5¾“) with water. Pour the kanten mixture into the mould and chill for about 2 hours until set. Slide a knife around the edges to loosen, then remove from the mold and cut into cubes to serve. Note: If kanten stick is not available, substitute kanten powder. |
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