Matcha Azuki Jelly – Recipe

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I’ve always loved Japanese wagashi and desserts. I was so disappointed to have to miss my wagashi making class in Kyoto due to a flight delay on my last trip. There’s just something about these Japanese sweets that makes me feel so zen and calm looking at it, and it is as though it’s not sinful at all even though they’re sweet. And there’s just something about it that intimidates me from trying, like it’s so complex and hard to learn on my own. I never really dared to try, until today, I decided to try making this Matcha Azuki jelly, because it seems simple enough and I happen have all ingredients required! And I must say, I was quite pleased with this first attempt.

This is somewhat like a variation mizu yokan, a red bean jelly often eaten during summer in Japan. I would like to try making traditional mizu yokan soon, perhaps tomorrow.

Matcha Azuki Jelly

Ingredients:

Layer 1 – Coconut 
1 cup coconut milk
1 cup water
2.5tbsp sugar
4g agar-agar powder

Layer 2 – Azuki
2 cans cooked azuki
4g agar-agar powder

Layer 3 – Matcha
2 -3tsp Uji matcha powder
2 tbsp condensed milk
1 cup water
2g agar-agar powder

Method:

Layer 1 – Mix everything together in a sauce pan and cook on low heat until just boiled. Pour layer 1 in mold (a rectangle box with flat base and straight sides will be great) and allow for surface to set for around 20 minutes.

Layer 2 – Drain azuki beans from can and set aside. Retain the syrup in a measuring up and top up with water to 2 cups. Mix in agar-agar powder and cook on low heat until just boiled. Pour a thin layer over layer 1 and allow to set for 5 minutes. Place azuki beans all over the surface, well spread out, and pour remaining of layer 2 over the azuki beans. Allow to set for 10 minutes.

Layer 3 – Whisk together matcha, condensed milk and milk until all matcha powder has dissolved. Mix in agar-agar powder and cook over low heat until just boiled. Pour layer 3 over layer 2.

Allow it to set in the refrigerator for at least 2 hours.

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Perfect sweet for afternoon tea with a cup of traditional Uji matcha.

P.S. For those interested in Matcha Latte, just make layer 3 without the agar powder and bring to a boil and there you’ll have a cup of hot Matcha Latte! 

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