1. Add doubled water to the red beans and simmer on high heat until the red beans are boiled.
2. Pick up the gelatine slices that have been softened by soaking in ice water in advance, and put them in a bowl with insulated water to melt into gelatine melt.
3. Add granulated sugar to the boiled red beans and continue to boil to thicken.
4. The boiled red beans are whipped into red bean paste using a food processor, and then the gelatine solution is added and mixed evenly.
5. Pour the red beans into a slanted box, flatten them, and refrigerate them until they solidify.
6. Pour the granulated sugar into the milk, and melt it while heating it, without heating it to a boil.
7. Add the gelatin solution to the milk mixture while it is hot and stir evenly.
8. Use chopsticks to drain and pour it into the box, and put it in the refrigerator until it solidifies.
9. Since the Rui'ao cocktail is at room temperature, add the gelatine solution and stir it evenly at the same time to avoid agglomeration.
10. Pour the cocktail solution into the fully coagulated milk layer and put it in the refrigerator until it coagulates.
11. Rinse the butterfly pea flowers, add hot water and fine sugar to brew until the color of the scented tea becomes darker and the sugar is completely melted.
12. The scented tea is separated from water to remove impurities, and the gelatine solution is added to the scented tea and mixed thoroughly.
13. Add the scented tea solution to the box gently, and then put it in the refrigerator.
14. After the yokan is completely set, it is ready to be eaten after removing the mold and cutting it into pieces!
