(For all ingredients, please use organic versions if available) 2 cups azuki beans (small red beans) 4 cups water 1 teaspoon salt 200 grams raisins 5 grams agar powder 3 cups water for agar powder Pinch of salt 2 cups apple juice 4 tablespoons rice malt syrup or beet sugar syrup Seasonal fruits (kiwi fruit, blueberries, summer orange)
- Clean and rinse the organic azuki beans.
- Put the beans in the pot and add 4 cups of water.
- Cover the pot and turn the heat on, let the bean cooked.
- Meanwhile, make the agar jelly by adding 500 milliliters water into a pot.
- Sprinkle the agar powder in and then heat up the water.
- Cook it by keep stirring it until the agar powder dissolves.
- Add in 2 pinches of salt into the agar powder, let the salt dissolve.
- When the water starts to boil, keep it boiling for 1 or 2 minutes. Watch it so it doesn’t spill over.
- Pour it into a container, let it cools down a little, cover it, and put it in the refrigerator to let it solidify.
- Meanwhile, when the beans begin to boil, take the lid off, and let it cook for a while. At this time, remove the foam of the beans, and then turn the heat down to simmer.
- And then put the lid back on.
- When the beans float to the top, they are soft enough.
- To make the syrup, pour in 2 cups of apple juice, boiled it down by half.
- Add in the syrup then cook for a while, and then pour it in a container. When it cools down, refrigerate it.
- When the beans are cooked, add in the raisins and some salt and cook for another 5 minutes. The beans are cooked like jam, so it is called bean jam anko.
- Cut the fruits and the agar jelly.
- Arrange them in a bowl. First, put the agar jelly in, and then put the fruits in. Next, put the blueberries in.
- Use an ice cream scoop to scoop out the bean jam and put it on top. Put two scoops.
- Sprinkle in the raisins, the syrup.
- Put some syrup near, so we can add more if we would like.
- Ready to be served.
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