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Mizuyokan (Red Bean Cake)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MIZUYOKAN (RED BEAN CAKE)
 Categories: Japan, Asian, Cakes/frost
      Yield: 10 Servings
 
     12 oz Azuki beans - cooked
      2 pk Gelatin, unflavored
  1 1/4 c  Sugar, granulated
        pn Salt
 
  1. PREPARE AHEAD: Place the drained, cooked beans in a 4 quart pot.
  Add 2 quarts of cold water and, over high heat, bring to a boil.
  Reduce the heat to its lowest point and cook uncovered for about 3
  hours, or until the beans are very soft.
  
  2. 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. Transfer
  the puree to a very fine sieve set over another bowl, and rub them
  through again.
  
  3. Wrap the pureed beans in a kitchen towel and twist to squeeze them
  dry. The beans may be refrigerated, tightly wrapped in the towel, for
  as long as
        1    week.
  
  4. TO COOK: In a 1-1/2 to 2 quart saucepan, stir together the gelatin,
  sugar and salt. Pour in 2 cups of cold water and bring to a boil over
  moderate heat, stirring constantly. Add the pureed beans and return
  to a boil, still stirring. Then pour the beans into an 8" cake pan,
  cool and refrigerate overnight or until firm. Slice into 2" wedges
  and serve as dessert or a swee course.
  
  Original recipe from "Recipes - The Cooking of Japan" by Time-Life
  Books.
  
  Meal-Master conversion by Rick Weissgerber
 
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