Yanggaeng is one of my favorite Korean snacks. I love the texture of the sweet, soft, smooth, and blended silky beans and I much prefer this over any kind of chocolate. When I was young, and going on a school picnic, my mom used to give me a little money to buy a snack or something to eat. “Buy some of your favorite snack with this money,” she said. Yanggaeng was always one of the things that I bought.
As you see in the video, I added chestnuts. They kind of look like yellow buttons. Think of how delighted you’ll be to dig into the jelly and find a chestnut.
Show off your homemade yanggaeng to your friends and family:
“Would you be interested in tasting my Yanggaeng?”
“Oh, Yanggaeng is …” : )
Enjoy the recipe!
- 1 cup azuki beans
- 1 cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1 pkg of gelatin (7 grams: 2 teaspoons plus ¼ teaspoon gelatin powder)
- canned chestnuts (optional)
- Rinse the beans in a strainer under running water. Strain and put them into a heavy pot. Add 6 cups water and boil for 30 minutes over medium high heat
- Remove from the heat and let sit for another 30 minutes so that the hot water in the pot can cook the beans.
- Bring to a boil again, over medium heat, and cook for 1 hour. The beans will soften enough so that they can be easily mashed.
- Remove from the heat and mash the beans with a wooden spoon in the pot.
- Add 2-3 cups cold water to the beans and strain them over a bowl. Press them down with a wooden spoon and mash them in the strainer, so the beans go through and the skins are left behind.
- Squeeze the skins and remove.
- Put the strainer, lined with cotton cloth, over the pot. Pour the bean and water mixture through the cotton cloth and let it sit for a few minutes to sieve.
- A few minutes later, lift out the cotton cloth and squeeze it tightly so the water goes out and the beans looks like a pressed ball.
- Put the bean ball into the pot and add sugar, salt, and vanilla. Heat the pot over medium high heat.
- Stir the bean paste with the wooden spoon for about 3-5 minutes until the sugar dissolves thoroughly.
- Put the gelatin powder into a small bowl and add ¼ cup cold water. Mix well with a spoon. Add ½ cup hot water and mix well to dissolve the gelatin nicely.
- Add the gelatin solution to the bean paste in the pot. Stir well. Pour it into cookie molds, paper baking mini loaf pans, or small cups. I used 4 2 inch x 4 inch x 1½ inch high paper baking loaf pans in this recipe.
- Let it cool down at room temperature for 30 minutes. Plant 3 chestnuts in each pan and refrigerate at least 3 hours until the jelly is solid.
- Serve as a dessert or snack.