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Method:
Soak kanten in plenty of water overnight
or until softened. Squeeze water out of kanten, then tear into
pieces. Put the pieces in a saucepan with 1½ cups water.
Simmer until kanten dissolves, stirring constantly. When kanten
has dissolved and water comes to a boil, stir in sugar and salt.
When mixture returns to the boil, add adzuki bean paste, stirring
well. Wait until boiling, then pour into a bowl through a
strainer or sieve. Cool over a bowl of iced water, stirring.
Moisten the inside of a square mould (5"x5¾") with water.
Pour the kanten mixture into the mould and chill for about 2 hours
until set. Slide a knife around the edges to loosen, then remove
from the mold and cut into cubes to serve.
Note: If kanten
stick is not available, substitute kanten powder.
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