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By the time I got everything together it was too late for the dinner party, but I still wanted to try it. The recipe called for gelatin, but I wanted to try it with kanten (agar). The only thing with kanten is that it has to be heated for it to start to congeal and once it sets, you can't re-heat it again to get it soft.
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It came out so hard that the spoon could barely pierce it! Plus, there wasn't that nice layered look that it is supposed to have. See, when you mix everything together, the an (sweet bean paste), sinks to the bottom and the milk and coffee tend to make layers too. Oh, well, so much for trying to use kanten...guess I'll have to tweak the recipe more if I want to use kanten.
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Here's the recipe if you'd like to give it a try yourself.
Coffee Azuki Gelatin from Favorite Island Cookery Book IV (Hongwanji)
3 packages unflavored gelatin (1 packet of gelatin that is about 7g)
1/2 cup cool coffee
2 cups hot strong coffee
1 (14 oz) can condensed milk (about 414 ml)
1 (12 oz) can tsubu or koshi an (chunky or smooth sweet bean paste) (about 355 ml)
Dissolve the gelatin in cool coffee. Add hot coffee and stir well. Add milk, an and stir well. Pour into a 9 x 9 inch pan. Chill.
NOTES: Follow the directions for your gelatin, the one I had said to dissolve it into hot water, so dissolved the gelatin in the hot coffee instead of the cooled coffee. Also, I didn't have enough condensed milk so I poured out what I had and added regular milk to it to make up the rest. I mixed the milk and an together to soften up the an, then added the coffee with gelatin and then poured into different dessert cups.
Enjoy!
Ohh..I will totally like this :) One question, you cooked the gelatin first, then mix that with "cold" coffee, and milk right ? Pour the sweet bean paste onto the cup, and mix in the gelatin-coffee-milk solution ?
ReplyDeleteI combined the measurements for the cold and hot coffee and melted the gelatin into the hot coffee. I mixed the milk and sweet bean paste together and added the coffee gelatin mixture. It will look like a soup.
ReplyDeleteHope this helps, Melting wok!
Take care.
Kat
First of all, I give you credit for trying to work with kanten. I wouldn't know where to start! Still, I'm glad that you persisted and went with the gelatin. That second attempt looks WAY GOOD! I think I'll give it a try but use the gelatine sheets that I can only find here. Will let you know if they turn out ok and not hard like a rock!
ReplyDeleteWow, this sounds great! And I love that you shared how your dad used to save you a bit. That is just too sweet (Pun intended.)
ReplyDeleteThanks. I still want to make something with all the kanten I have Rowena, will have to figure something else out. I hope your version will turn out nicely and not hard as rock :)
ReplyDeleteThanks MonkeyWrangler!
Thanks for stopping by and take care you two!
Kat
This looks like it turned out pretty good~and didn't it make a great story about the "good ole days" with dad!
ReplyDeleteThe second one came out way better than the first try, Jann!
ReplyDeleteTake care!
Kat
Wow, that sounds great! I love coffee anything!
ReplyDeleteThanks Jenndz, this dessert is really easy to make, I hope you give it a try.
ReplyDeleteTake care.
Kat
OMG! Okay, I MUST make this for my parents - it has all of their favourite flavours!
ReplyDeleteI hope your family like this Ellie, it is really easy to make!
ReplyDeleteTake care.
Kat
I am going to make this! What a great recipe.
ReplyDeleteThis is the best blog I've ever read. I love it. History + foods + life in Japan! Great Job!!!!
ReplyDeletep.s. I'm a grad student at Cambridge University!
ReplyDeleteGlad you are enjoying this blog, Anon! Hope to see you around here more often.
ReplyDeleteTake care.
Kat