Sweet Potato, Pumpkin And Adzuki Jelly Dessert (Macrobiotic)

1. 1

   (Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.) Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.

2. 2

   Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.

3. 3

   Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.

4. 4

   Cut sweet potato and squash (wish skin on) into large chunks and steam until tender.

5. 5

   Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square) and place them in an 8 - 8 inch square dish. I left the skins on but you can remove if you like.

6. 6

   Cut chestnuts in half (if using) and add them to the pan.

7. 7

   Spread adzuki beans on top.

8. 8

   Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.

9. 9

   Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.

10. 10

    Dissolve 4 Tbsp of sugar and immediately pour into the square pan.

11. 11

    Let it cool and refrigerate for a few hours until set.

12. 12

    Infuse love, slice and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.