As I was already making glutinous rice balls, I thought it would be convenient to try out this recipe at the same time.
50g glutinous rice flour/ shiratamako
45 ml water
These are the quantities given in the recipe for 6-8 balls. My own recipe and tips for glutinous rice balls are here.
Before making the agar-agar, put one cooked glutinous rice ball into each mould. The recipe used small waterproof bags to create unevenly-shaped agar-agar for a unique appearance. However I wasn’t sure about pouring boiling agar-agar liquid into plastic bags so I went for some silicone baking cups instead.
80g red bean paste (already sweetened to taste or omit sugar if desired, my cooking instructions here)
4g agar-agar powder|
The instructions in the book say: “Mix agar-agar powder with water in pot. Heat until agar-agar completely dissolves. Add in red bean paste.”
As usual I failed to follow instructions and started by mixing my chunky red bean paste with water, hoping to get a more even red bean liquid. (Yes, I should have used the food processor to make a smooth paste but I already had a disaster earlier in the day when I processed my red bean paste soon after it had been used to for chillies!! Hmmm, spicy red bean paste could be the beginnings of an entirely new food adventure…) So when the agar-agar powder entered the hot water, it immediately clumped up :P and I had to resort to much whisking to try and rectify the problem. Should have learnt my lesson after the water chestnut fritters experience.
In retrospect, I should have put the red bean paste and water in a blender (no chilli taste!) to get a smooth liquid. Then put the agar-agar powder into the room temperature red bean liquid before heating up the whole thing whilst stirring all the time.
Pour the agar-agar liquid into the moulds containing the glutinous rice balls. Put into refrigerator until hardened.
Makes 6 to 8 pieces.
The first thing I would say about this wagashi is – please eat immediately! The glutinous rice ball in the middle was a nice texture contrast to the agar-agar and like a special surprise inside. It was a bit harder than hot glutinous rice balls, but still nice and chewy. Later that day, the glutinous rice balls had turned too dry and hard in the centre whilst remaining gluey on the outside, and this became worse the next day and the day after. Serves me right for making 12 pieces instead of the 6 to 8 in the recipe!
Also, because my red bean was fairly solid, it separated out from the rest of the liquid whilst setting. You can see here the two clearly-demarcated layers. Which isn’t really a problem, simply a point to note; just depends on the effect you are trying to create.
Filed under: anti-candida diet, Asian snacks, dairy-free, egg-free, food intolerance, gluten-free, Japanese, recipes, sugar-free, vegetarian, wheat-free | Tagged: agar-agar & konnyaku, azuki (紅豆), beans |