Japanese Jelly

Jelly cubes. You might have seen them if you visited Japan. Existing in numerious shapes and colors, they are used in various deserts but are also eaten as a single confectionery, often together when drinking tea.

The types that are transparent or a bit like pudding do not have such a strong taste. But that comes with the fact that there are almost no calories to it. The reason is that these type of jelly consist of Agar, a low calorie jelly substance made from red algae. Funny fact is that Agar solidifies under 40 degrees Celsius but only melts above 80 degrees Celsius, depending on the type of course.

An interesting variation on the Agar jelly is the Raindrop cake, which is see-through jelly and looks like a raindrop. There are lots of recipes and video’s on the internet that teach you how to make the Raindrop cake yourself.

A completely different type of jelly is Yokan, which is made of red bean paste mixed with agar and sugar. These are a bit more thick, almost cake like jelly. Often there are other ingredients mixed in the jelly, such as chopped chestnuts, figs or sweetened azuki beans.