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1
Heat ingredients in a small sauce pan.
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2
After bringing it to a boil, reduce the heat to low and continue cooking, stirring with a wooden spatula for 1 to 2 minutes until the powdered kanten is dissolved completely.
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3
Add condensed milk to 1, stir well and remove from heat.
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4
Add the rum and aduki bean paste and stir well.
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5
(refer to the note below).
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6
Pour the mixture into containers moistened with water, and leave to cool.
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7
Once cool, chill in the fridge.
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8
I used plastic sesame tofu containers, which I had saved so I could make this yokan (50 ml x 3).
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9
You can use whatever suitable tupperware that works.
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10
After it's chilled, remove it from the container and serve.
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11
I wrapped the yokan with salted cherry leaves, which I had kept in the crisper drawer of my fridge for a long time.
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12
They're optional.
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13
Note 1: If you have difficulties removing the yokan from the container, gently run the tip of a toothpick along the edge of the container.
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14
Be sure not to push it in too far.
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15
Note 2: After step 5, flip it over.
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16
The container should come off easily.
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17
Note 3: You can use any container, such as pudding moulds, if you don't mind that the shape isn't like the real thing.
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18
Kanten produces a very firm yokan, so it's good to make as gifts for when you visit people.
