|Ingredient||16 squares||16 squares|
|agar powder||1½ tsp.||4g|
|water||½ + ⅓ cup||200 ml|
|water||⅓ cup||80 ml|
|cake flour||1¾ oz.||50g|
|cooking oil||as needed||as needed|
This unusual Japanese dessert is a little like the distant Eastern relative of fried ice cream. Based on a block of fruity yōkan gelatin, it has a thin, soft coating of lightly sweet batter added to make a visually interesting, entirely Japanese dessert. If you don’t have much of a sweet tooth or are a fan of the many variations of adzuki bean paste, give these a try with a cup of good green tea.