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Ingredients
- 200 grams Your choice of adzuki beans or anko: tsubu-an or koshi-an (I used the canned variety)
- 2 grams Kanten powder
- 200 ml Water
- 30 grams Sugar
- 1 tsp Salt (natural salt or shio-koji)
Method
- Combine water and powdered kanten to a pot and heat on low while mixing.
- Bring to a boil, then allow to boil for 2 minutes while mixing.
- Stop the heat.
- Add your preferred anko, sugar, and salt to the pot in step 1 and mix.
- Bring to a boil while stirring on low heat.
- Once it's cooled, transfer the mixture from step 2 into a container that moistened with water (whatever shape is fine).
- Chill in the refrigerator to harden.
- Once it's hardened, it's complete Remove from the pan and cut into whatever size you like.
- Putting it in this kind of container is trendy.
- This is the natural salt I used.
- Using natural salt gives a smooth flavor.
- Addition #1: Adjust the amount of salt to your liking.
- Addition #2: For the powdered kanten, 2 g gives a smooth mouth feel while 4 g is much firm.
- Use whichever you prefer.
