Steps

1. In a pot, add Agar Powder 4g and a small amount of water. Mix well to prevent lumps.
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2. Add the remaining water, stir once, and bring to a boil over medium heat. Bring to a boil while stirring occasionally.
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3. Once boiling, reduce heat to low and simmer, stirring, for 2 minutes. This is the key! Agar won't fully dissolve just by boiling; simmer for 2 minutes to ensure it dissolves completely.
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4. After simmering for about 2 minutes, reduce heat to very low and gradually add Boiled Red Beans 330g in three portions. Stir well after each addition to incorporate.
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5. Mix everything thoroughly.
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6. Once all the red beans are added, return the heat to low and heat until the mixture is just simmering around the edges of the pot.
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7. When simmering, turn off the heat and stir in Salt a pinch. This is the key! A little salt enhances the sweetness of the boiled red beans.
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8. Remove the pot from the heat and place it in a bowl of room temperature water for about 1 minute to cool slightly. Once it starts to thicken, remove it from the water and stir while cooling. This is the key! Cool with room temperature water, not ice water, and avoid over-cooling. Stirring while cooling speeds up the setting process and ensures even cooling.
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9. Lightly wet the inside of a Tupperware container (approximately 15cm x 15cm, about 800ml capacity) with water.
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10. Pour the slightly cooled agar mixture into the Tupperware and spread the red beans evenly.
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11. If there are any surface bubbles you'd like to remove, cover with plastic wrap, pressing it directly onto the surface to pop them.
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12. Let it cool to room temperature, then refrigerate for 1-2 hours to set.
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13. Once set, run a bamboo skewer or toothpick around the edge of the Tupperware to release air, then invert it onto a cutting board.
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14. Cut into your desired, easy-to-eat pieces and serve. Enjoy!
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