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.
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!
Hungry Bird 
That looks awesome Melissa! I was wondering if you know any good wagashi making classes in Japan. Would love to go there one day to learn, but not sure where to book.
Hello!
I know there are some wagashi making 1 day class in Kyoto but they are mostly conducted in Japanese.
I recently took up Wagashi making in Singapore however, at ABC Cooking studio. the quality of the wagashi is as good as those in Japan and I really like the lessons. You can find posts I posted on my instagram with this hashtag: https://www.instagram.com/explore/tags/hungrybirdwagashi/
or also on this blog I have many posts about it https://hungrybird.sg/2019/02/23/abc-cooking-singapore-part-8/
I suppose you are form Jakarta? they have ABC Cooking there too actually and they have wagashi lessons! I’ve seen some posts from Indonesian ABC members I follow on instagram and their wagashi is beautiful too.
If you want to do it while traveling in Japan though, ABC Cooking does offer 1 day english lessons in Osaka, Kyoto and mainly Tokyo, where you can select a Wagashi class. I’ve done this 3 times in Japan before! https://www.abc-cooking.co.jp/english_1day/ (but I must say the regular course classes I took in ABC Singapore was much more detailed. The 1 day English Lesson in Japan teaches more simplified methods to make the wagashi)
Can regular gelatin like the Knox gelatin be used instead of agar agar powder?
Hi! Gelatine will give more of a bouncy and soft texture. Agar agar gives a firmer jelly. If you don’t mind it being soft then sure you can use gelatine