Azuki and Blueberry Kanten

. June 2, 2007

This is the first time I purshase azuki beans.I always like to vary ingredients and try new culinary experiences.I want to eat less meat,so I'm on the look out for different sources of protein and various nutriments.
Popular in the Far East, especially Japan, azuki beans are a hard dark red bean variety. Like most beans, azuki beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of magnesium, potassium, iron, zinc copper, manganese and vitamin B3. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Azuki beans also contain protease inhibitors which frustrate the development of cancerous cells.
This recipe is perfect for a warm,sunny day. Very refreshing!
2 g of agar agar
3 cups of water
1/2 cup sugar
1/2 cup of blueberries
1 fourteen ounce of pureed azuki beans

Put the blueberries in a pan and cook over medium heat for 5 min,then add the water and the agar agar ,and continue stirring over medium heat until dissolved. Remove from heat and add the azuki beans (if they're not already pureed, run them 
through a blender)with sugar.
Return the pan to the heat and cook until the mixture comes to a boil, turn down the heat and simmer for 4-5 minutes, stirring continually. Remove the pan from the heat and allow to cool. Pour the kanten into containers of some kind. I like using a square shaped plastic tupperware container with a lid . Pour the kanten into the container and refrigerate until set. The jelly will be ready to eat when it is completely firm and chilled,about an hour later. Serve with berries, cherries or both.


Mamina said...

Je n'ai encore jamais utilisé d'azuki, ce n'est pas faute de voir des choses tentantes sur les blogs...

mayacook said...

Here is the perfect idea for staring mu azuki pack!


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