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1
I used store-bought simmered beans for the anko ball in the center.
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2
Of course, you could use your favorite sweet bean paste, shiro-an (white bean paste), zunda-an (crushed edamame), tsubu-an (chunky red bean paste), or koshi-an (smooth red bean paste), etc..
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3
Divide the powdered kanten into 2 g portions.
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4
Wet the inside of the plastic containers (or Tupperware) which will be used to pour in the kanten liquid.
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5
For the clear version: Add the ingredients to the pan, mix, and heat until it comes to a boil.
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6
Turn off the heat, pour a small amount of rum or any liquor of your choice, mix, and pour it into the plastic container.
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7
For the purple version: Prepare in the same way as the clear version.
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8
Add the ingredients to the pan, simmer to dissolve, remove from heat, and put the bottom of the pan in iced water to cool.
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9
Once it's cooled, pour in the grape juice, mix, and pour it into the plastic container.
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10
Chill both containers in the refrigerator until both mixtures set.
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11
Warm up the simmered beans in the microwave and put them in a bowl.
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12
Mash the beans with a potato masher, or of course, it would be better processed in the food processor.
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13
Divide the mashed beans into about 20 g portions.
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14
If using ordinary anko, roll into balls.
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15
Once both variations of the kanten sets, cut into 5-6 mm dices.
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16
Take 80 g of the clear variation of kanten, put it in a pan, and reheat to melt.
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17
Set aside 120 g of the purple kanten (in the photo, it's set aside to the right).
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18
Combine the remaining 2 variations of diced kanten into your desired balance.
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19
The clear kanten is melted in the photo.
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20
Add the purple kanten set aside to the pan, mix, and melt in the residual heat.
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21
It's fine even if it doesn't melt completely.
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22
This kanten mixture will act like the glue.
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23
Lay a sheet of plastic wrap on your palm, and spoon on about 30 g of the diced kanten.
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24
Spoon on about 20 g of the kanten mixture acting as the glue from Step 12, and put the anko ball (simmered runner bean paste rolled into balls) from Step 7 on top.
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25
As you push in the anko ball, wrap and tightly twist the plastic wrap to form the mixture into a ball.
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26
Chill in the refrigerator again.
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27
The inside looks like this.
