Azuki Coffee Jelly

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Back in fifth grade, my Japanese-American teacher gave us this recipe for a red bean coffee jelly dessert.  It’s simple, delicious, and pretty with its two contrasting layers, and we’ve continued to make it over the years.

Note on pan size: The original recipe calls for a 9″ x 11″ pan, but any pan with a similar surface area will work.  Actually, any pan will work – it will just change the thicknesses (and aesthetics) of the layers and the amount of time the dessert takes to chill and set.

 

Azuki Coffee Jelly
From my fifth grade teacher

Yield: 9″ x 11″ pan

  • 4 envelopes (about 4 rounded tablespoons) unflavored gelatin
  • 1/2 cup cold water
  • 2 cups boiling water
  • 3 teaspoons instant coffee
  • 1 can sweetened condensed milk
  • 1 can tsubushi-an (sweetened red bean paste with beans)

 

  1. In a large bowl, place 1/2 cup cold water, sprinkle in gelatin, and mix well.  This step prevents lumps from forming.
  2. Stir in 2 cups boiling water.
  3. Stir in instant coffee, sweetened condensed milk, and tsubushi-an.
  4. Lightly grease a 9″ x 11″ pan (or a pan with a similar surface area) and pour in coffee-gelatin mix.  The tsubushi-an will settle to the bottom in an even layer.
  5. Cover and place in refrigerator to chill overnight, or until set.
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