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1
The ingredients used are these (from left to right: powdered kanten, canned cooked adzuki beans, sugar) plus water.
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2
I used beet sugar.
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3
The ingredients are not heated, and the are.
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4
The more water you have in , the faster the yokan will cool, but if you use too much non-heated water the ingredients might set while you're still working.
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5
Put all the ingredients in a pan and start heating.
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6
When it's bubbling, simmer for about 2 minutes, then turn off the heat.
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7
You have to simmer it or the kanten won't set.
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8
Next, put the entire contents of the can of adzuki beans in a blender.
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9
It won't blend well on its own, so add some of the water little by little, and process.
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10
Reserve some of the water.
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By processing the beans at this point until they're smooth, the yokan will have a silky texture.
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12
Add the well pureed beans to the the pan with the kanten liquid.
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13
Add the remaining water to the blender, rinse out the bean puree sticking to the sides and pour into the pan.
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14
This was the reason for reserving some of the water.
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15
All the ingredients are in the pan now.
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16
They will now be poured into the mold.
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17
When the mixture has cooled down enough to refrigerate, put it in the refrigerator to chill and set completely.
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18
Since the ingredients are not heated, it should cool down right away.
