Simple Sweet Bean Jelly Paste

1. 1

   Bring the tsubu-an at room temperature.

2. 2

   Soak the kanten in water for 1 hour to rehydrate (If using powdered kanten, you can omit this step).

3. 3

   Heat a pot of water on medium heat.

4. 4

   Wring out the moisture from the kanten, tear it up, and add it to the pot.

5. 5

   Boil for several minutes until it is completely dissolved, then add the sugar.

6. 6

   Add the tsubu-an little by little as it dissolves.

7. 7

   Continuously stir the pot by starting from the point closest to you and scraping the bottom away from you.

8. 8

   When you can see the bottom of the pot, the paste is finished.

9. 9

   Take the pot off the heat and pour it into a tray.

10. 10

    Once it has slightly cooled, cover with plastic wrap and chill in the refrigerator until it hardens.

11. 11

    Remove from the tray and cut it into bite-sized pieces, and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.