Smooth Red Bean Yokan Jelly Slices

What you need

• 4 g (1 tsp) agar powder, kanten powder
• 400 ml (1 3/4 cups) water
• 500 g (1 lb) smooth sweet red bean paste, koshian
• 60 g (1/4 cup) granulated sugar
• 1 pinch salt

Method

Restated from the original video

1. 1

   Rinse a loaf pan, about 15 x 12 cm (6 x 5 in), with cold water and leave it wet. This helps the jelly release.

2. 2

   Whisk the agar into the water in a saucepan and let it soak for 10 min.

3. 3

   Set the pan over medium heat and stir until it boils. Lower the heat and simmer for 2 min, stirring, until no specks of agar remain.

4. 4

   Add the sugar and stir until it dissolves, about 1 min.

5. 5

   Add the bean paste in two batches, stirring until fully smooth after each.

6. 6

   Cook over medium-low heat for 5-8 min, stirring without pause, until the mixture is thick and slowly drops from the spoon. Stir in the salt.

7. 7

   Pour into the wet pan and level the top. Tap the pan on the counter to release bubbles.

8. 8

   Cool at room temperature for 30 min, then chill until completely firm, at least 2 hours.

9. 9

   Run a knife around the edge, turn the block out and cut into slices about 1.5 cm (1/2 in) thick. Serve cold with green tea.

Imported from contemplatingsweets.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.