Japanese Chunky Cold Adzuki Cake Recipe
14 oz (400 g) chunky 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
Soak kanten in plenty of water overnight or until softened. Squeeze water from kanten, then tear into pieces. Put the pieces in a saucepan with 1½ cups water. Simmer until kanten dissolves, stirring constantly. Stir in sugar and salt, then pour into a bowl through a strainer or sieve. Add adzuki bean paste, mixing well. Cool down over a bowl of ice water, stirring. Moisten the inside of a square mould (5″x5¾”) with water and pour the kanten mixture into the mould. Chill until set for about 2 hours, then cut into cubes to serve.