Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, hydrangea (japanese confectionery) made with simmered beans. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Hydrangea (Japanese Confectionery) Made with Simmered Beans is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Hydrangea (Japanese Confectionery) Made with Simmered Beans is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook hydrangea (japanese confectionery) made with simmered beans using 9 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Hydrangea (Japanese Confectionery) Made with Simmered Beans:
- Prepare 1 packet Store-bought simmered white runner beans
- Get 1/2 packet ☆ Powdered kanten
- Prepare 250 ml ☆ Water
- Get 60 grams ☆ Sugar
- Get 1 dash Liquor of your choice
- Make ready 1/2 packet ★ Powdered kanten
- Make ready 160 ml ★ Water
- Prepare 40 grams ★ Sugar
- Take 80 ml Grape juice
Instructions to make Hydrangea (Japanese Confectionery) Made with Simmered Beans:
- 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..
- 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.
- <For making 2 variations of kanten liquid> 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.
- 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.
- Warm up the simmered beans in the microwave and put them in a bowl.
- Mash the beans with a potato masher, or of course, it would be better processed in the food processor.
- Divide the mashed beans into about 20 g portions. If using ordinary anko, roll into balls.
- Once both variations of the kanten sets, cut into 5-6 mm dices.
- Take 80 g of the clear variation of kanten, put it in a pan, and reheat to melt.
- 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.
- The clear kanten is melted in the photo.
- 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.
- Lay a sheet of plastic wrap on your palm, and spoon on about 30 g of the diced kanten.
- 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.
- As you push in the anko ball, wrap and tightly twist the plastic wrap to form the mixture into a ball.
- Chill in the refrigerator again.
- The inside looks like this.
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