Mamekan - Kanten and Red Bean with Kuromitsu



'- 8 tablespoons red bean paste (store bought or follow my red bean paste recipe)Kanten (agar-agar) cubes- 2 teaspoon (~ 6 gram) agar/kanten powder- 2 cup water (or follow the instruction that comes with your agar/kanten powder)- 75-100 gram sugarKuromitsu (black sugar syrup)- 3 cups water- 50 gram sugar- 50 gram Okinawan brown sugar (or use regular brown sugar)- 1 tablespoon mizuame (rice syrup) (*)


Kanten (agar-agar) cubes1. Make the kanten by boiling together agar/kanten powder, water, and sugar. Different brand of agar/kanten powder may give different proportion of powder, water, and sugar, and it is best to follow your own instruction.2. Pour into a baking pan and let it set at room temperature. Then chill for 1 hour in the fridge. Cut into small 1/2 inch cubes.Kuromitsu (black sugar syrup)1. Place all ingredients in a sauce pot and bring to a boil. Cook until the liquid is reduced to slightly more than 2 cups.2. Turn off the heat, and let cool at room temperature. Then transfer to a jar and store in the fridge.To serve1. Place some kanten cubes in a serving bowl, top with 1 tablespoon of red bean paste, and pour some of the kuromitsu to fill about half of the bowl.

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