Handmade azuki bar

Among the many ice creams, "Azuki Bar" boasts the highest "hardness". The mellow sweetness of azuki beans makes you want to eat popsicles even if you endanger your teeth (?).

I am also a big fan of Azuki Bar. Not limited to summer, we stock in the freezer all year round. When I suddenly looked at the package, the raw materials were sugar, red beans, cornstarch, and salt. If you substitute "potato starch" for cornstarch, which is starch made from corn, you can reproduce it with the ingredients you have at home ...? So this time, I made a handmade azuki bar.

作り方は、えん食べのYouTubeチャンネルでも紹介しています。

Material (for 4 bottles)

Azuki can 1 can potato starch 30g (1.06oz)
200 ml of water
Appropriate amount of salt

How to make

1. Put all the ingredients in the pan


2. Heat while stirring well


3. Turn off the heat when it becomes thick


4. When the heat is removed, transfer it to a container and cool it in the freezer for about 5 hours.
5. Complete when frozen

What is that hardness ...?

It's not as hard as a real azuki bar, but it's hard enough and has a crispy texture. After 3 hours of putting it in the freezer, the potato starch still has a moist feeling, and it becomes crispy after 5 hours or more. Azuki does not become ticky and retains a moderate texture, so you can enjoy the contrast of the texture.


The taste is almost the same as the real thing. It is seasoned only with salt and sugar in azuki cans, but I don't feel it is unsatisfactory. The elegant taste of azuki spreads in your mouth.

Arrange to your liking

With four ingredients, I was able to make a red bean bar that is close to the real thing. You can enjoy various arrangements such as using milk or matcha latte instead of water. Why not make it in your favorite container, such as making a mini size for when you are hungry with an ice tray and a big size for when you want to eat solidly with an empty PET bottle.