| Ingredient | Method |
| 18g agar-agar powder 600g water 100g caster sugar 10g homemade light corn syrup 10g homemade Korean bean Paste 10ml lemon juice (optional) slice fruits: strawberries, kiwi, lime @ lemon (make sure dry the water on the surface of the fruit.) some Yōkan, cut into cube * fruit and taste can be adjust according to own preferences. | 1. Combine water, sugar and agar powder in a pot. Bring to boil until all melted. Remove from heat. 2. Add light corn syrup into it and stir well. 3. Add lemon juice and bean paste and continue mix until combined. Allow to set slightly before placing into cake pan. 4. Carefully pour the water into 6" cake pan by two-three batch. 5. Cool to room temperature and when jelly almost solid, place the fruits into cake pan(about 1" near to the tin edge). chill for 2-3 hours before unmould. 6. To remove the cake, may use a toothpick, wet it slightly and gently glide it around the sides before gently removing them. |
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