Yang gaeng

This is a highly simplified version of Maangchi's yanggaeng. Most importantly of all, she begins from scratch to make the anko and even makes koshian ie removing the skins from the tsubuan anko. It even has sugar in it already. I'm sure they have a similar Korean canned version. I had a leftover half can of tsubuan (ie about 260g), so that's all I used. The amount of gelatine in Maangchi's recipe (7g in 1/4 cup cold water than 1/2 cup hot water) was enough.

Ingredients (makes 9 muffin tin sized jellies)
1/2 can of Okura brand anko, ie about 260 g of つぶあんあんこ
7 g gelatine powder (2 tsp + 1/4 tsp)
1/4 cup cold water
1/2 cup hot water
1/2 small can water chestnuts (I think her recipe used horse chestnuts but again, this was my leftover 1/2 can of water chestnuts, about 10 water chestnuts)

Method
1) Rehydrate the gelatine in the cold water.
2) Once incorporated, dissolve in the hot (but not boiling) water.
3) Wet whatever mould you want to pour the jelly into. Drain the water but do not wipe dry. This will help the jellies to slide out easily later on.
4) Pour the jelly into the mould(s).
5) Place a water chestnut in the centre. I pushed it all the way in so that it becomes the centre of my jelly, but u can decide where u want it. Eg if u want it at the top of your jelly, u can put it at the bottom of the mould before pouring the red bean liquid on top, and serve by inverting the jelly; or alternatively, place it on top of the jelly, then this becomes the top of the jelly when u serve it.
6) Refrigerate for at least 4 hours, best if overnight.

Interesting tips and tricks of gelatine

1) Never boil gelatine

2) Gelatine takes double the setting time with milk and cream

3) Sugar prevents solidifying. When using, mix sugar and gelatine first before dissolving.

4) Gelatine will not set raw pineapples, guava, figs, kiwi, ginger and papaya.