Ingredients
| 2 ½ teaspoons | (≈10 g) | unflavored gelatin powder (or 10 g agar-agar powder) |
| ¼ cup | (60 ml) | cold water (for gelatin) |
| 1 cup | (240 ml) | milk, whole milk recommended |
| ¼ cup | (60 ml) | heavy cream (optional, for a richer texture) |
| 2 tablespoons | (25 g) | sugar, adjust to taste |
| ½ cup | (120 g) | smooth sweet red bean paste |
| 2 tablespoons | (30 g) | extra chunky sweetened red beans, for topping (optional) |
Directions
Equipments
- Small bowl (for blooming the gelatin)
- Saucepan
- Whisk
- Measuring cups and spoons
- Heat-resistant spatula or spoon
- Serving cups or a mold
- Refrigerator
Instructions
- Soften the gelatin: Sprinkle the gelatin over cold water in a small bowl and let it sit for about 5 minutes until softened.
- Warm the milk: Heat the milk, cream (if using), and sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is warm and steaming. Do not boil.
- Mix in gelatin: Remove from heat and whisk in the softened gelatin until fully dissolved. If needed, gently reheat on low while stirring—without boiling.
- Add red bean paste: Whisk in the red bean paste until the mixture is smooth and evenly combined.
- Chill: Pour into cups or a mold. Cool slightly, then cover and refrigerate for at least 2 hours, until set.
- Serve: Unmold if desired and top with sweetened red beans, condensed milk, or whipped cream.
Tips
- Sweet red bean paste can typically be found at Asian grocery stores or in the International Foods aisle of many large supermarkets.
- Red bean paste is available in both canned and bagged formats, and either can be used in this recipe as long as the paste is smooth rather than whole or chunky.
- Red bean paste is usually made from adzuki beans, which are also commonly referred to as Japanese red beans.