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Hydrangea (japanese Confectionery) Made With Simmered Beans Recipe

Hydrangea (Japanese Confectionery) Made with Simmered Beans Recipe
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Serving : 10
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Prepare the ingredients before making Hydrangea (Japanese Confectionery) Made with Simmered Beans in your home. Then, follow these steps below to serve Hydrangea (Japanese Confectionery) Made with Simmered Beans for your family or friends.

Ingredients: Hydrangea (Japanese Confectionery) Made with Simmered Beans

  • 1 packet Store-bought simmered white runner beans
  • 1/2 packet ☆ Powdered kanten
  • 250 ml ☆ Water
  • 60 grams ☆ Sugar
  • 1 dash Liquor of your choice
  • 1/2 packet ★ Powdered kanten
  • 160 ml ★ Water
  • 40 grams ★ Sugar
  • 80 ml Grape juice

How to Make Hydrangea (Japanese Confectionery) Made with Simmered Beans

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Hydrangea (Japanese Confectionery) Made with Simmered Beans in your home by yourself.

    Step 1
  • I used store-bought simmered beans for the anko ball in the center. Of course, you could use your favorite sweet bean paste, shiro-an (white bean paste), zunda-an (crushed edamame), tsubu-an (chunky red bean paste), or koshi-an (smooth red bean paste), etc..
  • Step 2
  • Divide the powdered kanten into 2 g portions. Wet the inside of the plastic containers (or Tupperware) which will be used to pour in the kanten liquid.
  • Step 3
  • For the clear version: Add the ☆ ingredients to the pan, mix, and heat until it comes to a boil. Turn off the heat, pour a small amount of rum or any liquor of your choice, mix, and pour it into the plastic container.
  • Step 4
  • For the purple version: Prepare in the same way as the clear version. Add the ★ ingredients to the pan, simmer to dissolve, remove from heat, and put the bottom of the pan in iced water to cool. Once it's cooled, pour in the grape juice, mix, and pour it into the plastic container. Chill both containers in the refrigerator until both mixtures set.
  • Step 5
  • Warm up the simmered beans in the microwave and put them in a bowl.
  • Step 6
  • Mash the beans with a potato masher, or of course, it would be better processed in the food processor.
  • Step 7
  • Divide the mashed beans into about 20 g portions. If using ordinary anko, roll into balls.
  • Step 8
  • Once both variations of the kanten sets, cut into 5-6 mm dices.
  • Step 9
  • Take 80 g of the clear variation of kanten, put it in a pan, and reheat to melt.
  • Step 10
  • Set aside 120 g of the purple kanten (in the photo, it's set aside to the right). Combine the remaining 2 variations of diced kanten into your desired balance.
  • Step 11
  • The clear kanten is melted in the photo.
  • Step 12
  • Add the purple kanten set aside to the pan, mix, and melt in the residual heat. It's fine even if it doesn't melt completely. This kanten mixture will act like the glue.
  • Step 13
  • Lay a sheet of plastic wrap on your palm, and spoon on about 30 g of the diced kanten.
  • Step 14
  • Spoon on about 20 g of the kanten mixture acting as the glue from Step 12, and put the anko ball (simmered runner bean paste rolled into balls) from Step 7 on top.
  • Step 15
  • As you push in the anko ball, wrap and tightly twist the plastic wrap to form the mixture into a ball.
  • Step 16
  • Chill in the refrigerator again.
  • Step 17
  • The inside looks like this.
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