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What You Need:
(To Serve: 10)
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12 ounces cooked azuki (the red beans left over from sekihan)
2 packages unflavored, powdered gelatin
1¼ cups sugar.
A pinch of salt
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Translate this recipe:
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| How To Cook: |
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1. Place the drained, cooked beans remaining from sekihan 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.
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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.
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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.
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4. In a 1½-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.
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5. Then pour the beans into an 8-inch cake pan, cool and refrigerate overnight, or until firm. Slice into 2-inch wedges and serve as dessert or a sweet course.
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