Mizuyokan

Ingredients

• 1 stick of kanten
• 3 cups of water
• 3 ¹/₂ ounces of sugar
• 1 fourteen ounce can of pureed azuki beans

Cooking Instructions

1. Rinse the kanten and tear it into several pieces, cover with water in a small bowl and allow to soak for about 30 minutes (place a saucer on the kanten to prevent it from floating up).
2. Squeeze out as much water from the kanten as you can, tear into very small pieces and place in a pan.
3. Add water to the pan and cook until the kanten dissolves in the water.
4. Strain the melted kanten through a small hand held sieve into another pan.
5. Add sugar and continue stirring over medium heat until dissolved.
6. Remove from heat and add the mashed azuki beans.
7. Return the pan to the heat and cook until the mixture comes to a boil.
8. Turn down the heat and simmer for 4-5 minutes, stirring continually.
9. Remove the pan from the heat and allow to cool.
10. Pour the kanten in a tray or mold and put in the freezer.
11. When the jelly has solidified it is ready to eat.