SWEET RED BEAN JELLY RECIPES
EASY RED BEAN JELLY RECIPE | SIDECHEF
The jelly is really yummy with perfect sweetness and is perfect to serve any time of the day.
Provided by Anncoo Journal
Categories Pescatarian Vegetarian Vegan No Bake Comfort Food Easy Make Ahead Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Entertaining Fall Fridge Fish-Free Stove Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Classic Tomato-Free
Total Time 900S
Yield 12
Number Of Ingredients 3
Steps:
- Mix Water (500 milliliter) and Agar-Agar Powder (2 teaspoon) in a pot. Bring to medium heat for 1-2 minutes, stirring with a hand whisk constantly.
- Remove the pot from heat, add Red Bean Paste (400 gram) and mix well till smooth.
- Pour into the desired mold and cool in the refrigerator until firm.
Nutrition Facts : Calories 8 calories, ProteinContent 0.1 g, FatContent 0 g, CarbohydrateContent 1.7 g, FiberContent 0.1 g, SugarContent 1.3 g, SodiumContent 0.1 mg, SaturatedFatContent 0 g, TransFatContent 0 g, CholesterolContent 0 mg
ANKO (SWEET RED BEAN PASTE) RECIPE | ALLRECIPES
The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.
Provided by Allrecipes Member
Categories World Cuisine Asian
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
- Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
- Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.
Nutrition Facts : Calories 221.7 calories, CarbohydrateContent 51.3 g, FatContent 0.2 g, FiberContent 5.7 g, ProteinContent 5.4 g, SodiumContent 9.1 mg, SugarContent 38 g
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- Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they’re made, or cover and store in the refrigerator for 1 day.
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