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Mizuyokanasian, japan 12 oz azuki beans - cooked 2 pkg gelatin, unflavored 1 1/4 cup sugar, granulated 1 pinch salt 1. PREPARE AHEAD: Place the drained, cooked beans in a 4 quart pot. Add 2 quarts of cold water and, over high heat, bring to a boil. Reduce the heat to its lowest point and cook uncovered for about 3 hours, or until the beans are very soft. 2. Pour the beans into a coarse sieve set over a large bowl and puree them by rubbing them through with the back of a large spoon. Transfer the puree to a very fine sieve set over another bowl, and rub them through again. 3. Wrap the pureed beans in a kitchen towel and twist to squeeze them dry. The beans may be refrigerated, tightly wrapped in the towel, for as long as 1 week. 4. TO COOK: In a 1-1/2 to 2 quart saucepan, stir together the gelatin, sugar and salt. Pour in 2 cups of cold water and bring to a boil over moderate heat, stirring constantly. Add the pureed beans and return to a boil, still stirring. Then pour the beans into an 8" cake pan, cool and refrigerate overnight or until firm. Slice into 2" wedges and serve as dessert or a swee course. Original recipe from "Recipes - The Cooking of Japan" by Time-Life Books. Meal-Master conversion by Rick Weissgerber
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