When I think of Japanese dessert, I cannot think of anything more traditional and representative than matcha and red bean paste. So, today I am going to combine both in one pretty dessert, a matcha kanten paired with mizu yokan to create a two-layer agar-agar pudding. I decided to have a matcha kanten top layer and a mizu yokan bottom layer, but you can reverse this order if you like.
Matcha, Anko, and Agar-Agar Powder
Since the color of matcha kanten depends solely on the quality of your matcha, you may want to invest on a good quality matcha. I highly recommend this culinary grade matcha from Maeda-En if you are still undecided. As for anko (red bean paste), you can use my recipe, or even just buy some koshi an if that’s the easiest. The last crucial ingredient you need is some agar-agar powder. For this recipe, I decided to use agar-agar powder from Now, and I think it works really well and I may use this from now on to make more agar-agar dessert.
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