Red Bean Jelly
3 ingredients and super easy, this red bean jelly is perfect on its own or paired with other Japanese desserts.
Equipment
- rectangular mold that can hold 1 1/2 cups liquid
Ingredients
- 1 packet powdered gelatin 7g
- 1 cup water half room temp and half ice cold
- 1/2 cup red bean paste (140g)
Instructions
- Mix gelatin with about 2 tbsp of the room temperature water and set aside to bloom.
- Meanwhile, mix red bean paste and remaining room temperature water in a small saucepan over the stove. Heat until the red bean paste is dissolved and the mixture is warm enough to dissolve the gelatin. It does not have to be boiling. Add the bloomed gelatin and stir to combine.
- Let the mixture cool back to room temperature and then add in the 1/2 cup ice cold water. Give it a stir - it should start to thicken right away.
- Pour it into a small rectangular or square container, cover, and let it set in the fridge, about an hour.
- When set, slice into squares and serve as a topping for other desserts or eat on its own with milk or whipped cream.
Notes
To make this vegan or to make this in the traditional wagashi style, substitute 1/2 tsp (1g) kanten powder for the gelatin. Read through the blog post above for instructions on how to make this recipe with kanten, also known as agar agar powder.