Mizuyokan (red bean cake) Recipe

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Mizuyokan (red bean cake)

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Asian, Cakes, Desserts, Ethnic, Japanese

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Ingredients:

Procedures:

1	Prepare ahead: place the drained, cooked beans in a 4 quart pot.
2	Add 2 quarts of cold water and, over high heat, bring to a boil.
3	Reduce the heat to its lowest point and cook uncovered for about 3 hours, or until the beans are very soft.
4	Pour the beans into a coarse sieve set over a large bowl and puree them by rubbing them through with the back of a large spoon.
5	Transfer the puree to a very fine sieve set over another bowl, and rub them through again.
6	Wrap the pureed beans in a kitchen towel and twist to squeeze them dry.
7	The beans may be refrigerated, tightly wrapped in the towel, for as long as 1 week.
8	To cook: in a 1-?to 2 quart saucepan, stir together the gelatin, sugar and salt.
9	Pour in 2 cups of cold water and bring to a boil over moderate heat, stirring constantly.
10	Add the pureed beans and return to a boil, still stirring.
11	Then pour the beans into an 8" cake pan, cool and refrigerate overnight or until firm.
12	Slice into 2" wedges and serve as dessert or a swee course.
13	Original recipe from "recipes - the cooking of japan" by time-life books.
14	Meal-master conversion by rick weissgerbe