Red Bean and Strawberry Jelly

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 0 min

Total Time: 15 mins

Serves: 8


  • Jelly
  • 1/2 cup Japanese sweet red bean paste (Japanese: azuki an)
  • 2 cup coconut milk
  • 1 packet of agar powder (I use 7 gram packet of Swallow brand clear agar powder)
  • Topping
  • strawberry preserves
  • fresh strawberries


  1. In a blender, process together red bean paste, coconut milk, and agar powder until well mixed.
  2. Pour the mixture into a pan and heat with low to medium heat until it starts steaming, but prior to boiling. Pour into individual serving glasses. Allow to set at room temperature before chilling them in the fridge.
  3. Prior to serving, spread a thin layer of strawberry preserves onto the pudding and top with some slices of fresh strawberries.

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