No Fail Recipe: Delicious Kanten Wagashi: Marble

Kanten Wagashi: Marble. This Kanten sweet has a marble pattern with Yogurt and red jam on Anko (bean jam) bottom. And this is a simplified recipe for layered Kanten sweet. Koshi an (Red bean jam) and milk are coagulated with Kanten (agar).

And this is a simplified recipe for layered Kanten sweet. It's a traditional Japanese sweet which is made from Kanten (Aagar), sugar and water. Cook all these ingredients and set it. You can cook Kanten Wagashi: Marble using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kanten Wagashi: Marble

1. You need 3 g of Powder Agar.
2. Prepare 150 ml of Water (80ml & 100ml).
3. It's 100 g of Koshian or Tsubuan(Red bean jam).
4. You need 70 of gYogurt (incase of using a sugarless type, please add the amount of sugar to your liking).
5. Prepare 70 g of Fruit jam or Vegetable jam (creamy & bright color one).

Cut it into pieces and dry them. Then very a thin layer of sugar appears their surface. This Kanten sweet has a marble pattern with Yogurt and red jam on Anko (bean jam) bottom. And this is a simplified recipe for layered Kanten sweet.

Kanten Wagashi: Marble instructions

1. Ingredients & mold.
2. Put 150ml of Water in a pot.　Add 3g of Powder Agar. Mix them well..
3. Heat it up on a medium flame to boiling. Then, turn down the flame. Simmer it for 2min.Turn off the flame..
4. Warm An (bean jam), Jam (fruit jam or vegetable jam) and Yogurt in a microwave as making the agar liquid..
5. Pour 3 Tbsps. of hot Agar liquid into the hot An(bean jam). Mix them well. Pour it into a mold..
6. Pour 3 Tbsps. of hot Agar liquid into the hot Jam. Mix them well. Put it on the An Layer little by little..
7. Pour 3 Tbsps. of hot Agar liquid into the hot Yogurt. Mix them well. Put it on the jam layer little by little (and make marble pattern)..
8. Set it by cooling it. Unmold it and cut it in pieces..

Koshi an (Red bean jam) and milk are coagulated with Kanten (agar). Agar (agar agar) and Kanten are a natural gelatin obtained from algae. If you are vegetarian or vegan, agar or kanten is a great alternative to gelatin to make all types of jellies, puddings, and custards. "Uiro" is a traditional Japanese cake from Komeko (rice flour). This recipe is for simple Wagashi which is a fresh grape wrapped with Uiro dough. Store coconut laddu in an airtight jar and refrigerate.