Servings: 10
Ingredients
- 450 g water
- 2 g agar-agar powder
- 15 g brown sugar preferably kokutō
- 250 g koshian (smooth red bean paste)
- 0.5 g salt
Procédé
Cooking the jelly base
- Combine the water, agar-agar, and brown sugar in a saucepan.450 g water, 2 g agar-agar powder, 15 g brown sugar
- Heat, stirring, until fully dissolved.
- Bring to a boil and boil for at least 1 minute (this step is essential for the jelly to set).
- Add the salt.0.5 g salt
- Press the koshian through a sieve, then stir it into the mixture until smooth, as you would with miso.250 g koshian (smooth red bean paste)
- Cook, stirring, for about 15 minutes, until slightly thickened.
Cooling, setting, and serving
- Let cool for about 20 minutes, stirring to release the residual heat (this prevents the mixture from separating into two layers).
- Pour into a rectangular dish.
- Refrigerate until completely set.
- Cut into portions and serve well chilled.
Notes
Important: Stirring the mixture as it cools is essential; otherwise, the bean paste and agar jelly will separate into two layers.
Sugar: About 15 g gives a sweetness reminiscent of traditional confectionery, while 30 g produces a firmer, more reliable set that is easier for beginners.
Variations: Add chestnuts, or make a version with salted cherry blossoms by pouring a second cooled jelly (200 g water, 2 g agar-agar, 20 g sugar) studded with desalted cherry blossoms over the fully set jelly.
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