Ingredients Jump to Instructions ↓

  1. 12 ounces Azuki beans - cooked

  2. 2 packs Gelatin, unflavored

  3. 1 1/4 cup Sugar, granulated

  4. pinch Salt

  5. 1 week.

Instructions Jump to Ingredients ↑

  1. PREPARE AHEAD: Place the drained, cooked beans in a 4 quart pot.

  2. Add 2 quarts of cold water and, over high heat, bring to a boil.

  3. Reduce the heat to its lowest point and cook uncovered for about 3 hours, or until the beans are very soft.

  4. Pour the beans into a coarse sieve set over a large bowl and puree them by rubbing them through with the back of a large spoon. Transfer the puree to a very fine sieve set over another bowl, and rub them through again.

  5. Wrap the pureed beans in a kitchen towel and twist to squeeze them dry. The beans may be refrigerated, tightly wrapped in the towel, for as long as 4. TO COOK: In a 1-½ to 2 quart saucepan, stir together the gelatin, sugar and salt. Pour in 2 cups of cold water and bring to a boil over moderate heat, stirring constantly. Add the pureed beans and return to a boil, still stirring. Then pour the beans into an 8" cake pan, cool and refrigerate overnight or until firm. Slice into 2" wedges and serve as dessert or a swee course.

  6. Original recipe from "Recipes - The Cooking of Japan" by Time-Life Books.

  7. Meal-Master conversion by Rick Weissgerber


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