Red Bean Jellies

A healthy ‘sweet treat’ to serve, after a meal, that is suitable for many diets including Dairy Free, Egg Free, Gluten Free, Nut Free and Vegan.

Do not be deterred by the idea of making a jelly for your dessert or snack. Jellies are delicious and this one can be an elegant addition to your dinner party requiring minimal effort when you have made the Red Bean Paste.

When you are making the Red Bean Paste for this recipe, I recommend you make double and try it as a pancake filling or simply on toast.
I was inspired to explore ways to cook Aduki beans after eating the famous Japanese snack Taiyaki in Tokyo some years ago. These fish-shaped ‘waffle’-like cakes have a light batter covering that is filled with red bean paste. As I post this recipe, I have not yet resolved how best to make this specialty, suitable for diets, but pancakes filled with Red Bean Paste is a good substitute.

This recipe is also a Japan-inspired delicacy, this one from the Parisian bakerRose Carrarini. These jellies are rich and sweet and eaten as small bites. They are nutritious, being high protein, and unusual for a sweet, being free of egg, dairy or nuts.

Diets for which Red Bean Jelly is suitable:

Dairy Free, Egg Free, Gluten Free, Low Fat, Nut Free, Vegetarian and Vegan


Preparation: 5 + 5 mins | Cook: 5 mins + 2 hrs minimum to set the jelly | Serves: 20 pieces approx

500gm red bean paste (sweet)*
2 1/2 tbsp agar-agar flakes
300 ml water
1/2 cup white sesame seeds (not Nut Free, optional)**


LINE a tin with clingfilm. (Approximately 20 x 20 cm/ 8 x 8 inch.)
POUR the water into a saucepan and sprinkle on the agar-agar flakes without stirring.
BOIL the water and then lower the heat to a simmer until the agar-agar flakes are dissolved. (This takes only a couple of minutes.)
REMOVE from the heat and add the red bean paste.
STIR until mixed.
COOL for a few minutes.
SPOON into the lined tin, smoothing the surface with the back of a spoon or spatula.
CHILL for a minimum of 2 hours for the jelly to set. (It is best chilled overnight.)
TOAST the sesame seeds in a dry frying pan over a medium heat. (Optional.)*
GRIND the seeds with a hand blender, in a coffee grinder or using a mortar and pestle.
TURN out the jelly, upside down, on an even surface and remove the cling film.
CUT the jelly into cubes. (Use a sharp knife. Heat it with hot water, dry and cut the jelly).
DECORATE the squares with ground sesame seeds.


– Best chilled until serving.
– Good with coffee or as an after dinner sweet.


* The recipe for the Red Bean Paste is here.
** Replace ground sesame seeds with strawberry and mint leaves or kiwi fruit.

Other “Sweet Treats” you may enjoy

Berry Tofu Cream
Chocolate Sauce

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