I used Sakura-an (Recipe ID: 1011920) and Matcha-an (Recipe ID: 1050815) as fillings for this recipe.
Roll the an into small balls, and place them in the refrigerator (20 g sized balls are cute and easy to shape).
Place the agar and water into a small pot and stir to dissolve the powder. Turn on the heat and stir continuously. When the pot comes to a boil, reduce the heat to low, and simmer for 2 minutes. Turn off the heat.
Pour the mixture from the pot into a small container. Using 2 spoons, roll the bean paste balls in the agar liquid to coat the outside. Arrange the coated balls on a sheet of parchment paper or plastic wrap.
Chill the coated balls in the refrigerator. The dumplings are finished when the agar has set. You may wish to cut any excess agar away from the balls using a pair of kitchen shears.
And then -- enjoy with green tea.
This time I used 200 g of bean paste, and was only able to make 10 dumplings. I had a lot of agar left over, so I adjusted the recipe to use more bean paste.
It is difficult to use all the agar to coat the dumplings before it begins to set, but do your best. You can chill any remaining agar to enjoy on its own.
Story Behind this Recipe
I consulted some newspaper clippings to create this.
Enjoy your favorite an (sweet bean paste) or or seasonal an. If it is too watery, try microwaving it to reduce the moisture content. This will make it easier to form in to balls, and will also make it less sticky. The agar will begin to set at room temperature, so try to complete Step 4 as quickly as possible.