Coffee Azuki Gelatin - cooking recipe

Ingredients

4 envelopes Knox gelatine
2 1/2 c. hot water
1 can Tsubushian (sweet bean dessert)
1/2 c. cold strong coffee
1 can condensed milk

Preparation

Soften gelatine in cold coffee; set aside.
Combine hot coffee and condensed milk and mix.
Add gelatin and stir until dissolved. Add tsubushian and milk thoroughly.
Pour into 8 x 8-inch pan and refrigerate until firm.