1 stick of kanten also known as agar-agar (about 10 ounces)
3 cups of water
3 1/2 ounces of sugar
1 fourteen ounce can of puree azuki beans or 2 cups azuki red beans soaked overnight than cooked until tender
Rinse the agar-agar and tear it into several pieces, cover with water in a small bowl and allow to soak for about 30 minutes (place an object on the kanten to prevent it from floating up).
Squeeze out as much water from the agar-agar as you can, tear into very small pieces and place in a in a small sauce pan, add water and agar-agar, cook over medium until the agar-agar has dissolved.
Strain melted agar-agar through a small hand-held sieve into another pan.
Make sure it’s clear with no lumps.
Add sugar and continue stirring over medium heat until dissolved.
Remove from heat and add puree azuki beans
Save a few cooked whole beans to be added at the end.
Return pan to the heat and cook until mixture comes to a boil, turn down heat and simmer for 4-5 minutes, stirring continually.
Remove pan from heat and allow to cool.
At this point, pour the kanten into a pan. I like to use small pan that has individual squares for baking.*
Pour the kanten into pan, add extra whole cooked beans for a special appearance. cool and refrigerate until set.
The jelly will be ready to eat when it is completely firm and chilled. Cut into squares and serve with a nice green tea,
Use a baking pan that has little squares so that you can make several individual jellies, comes out perfect like the photo. (I used an
individual brownie pan).