Protein Block – Snowpiercer

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I know, I know, this one is not a game recipe, but ever since I saw the movie I have wanted to make an cockroach free version of these protein blocks.

There is a similar looking food product to the protein block called “Yanggaeng” that is a korean dessert/snack, which I based these protein blocks on, altought I did edit the recipe a bit to make it more pleasing to my western set of tastebuds.

The name “protein block” is somewhat misleading, since this block is mostly made out of carbohydrates. Even though the beans do contain a fair amount of protein, these bars still surely are a way more balanced and healthy snack than regular old jello bars made from fruit juice and sugar.


5 dl Azuki beans (415g)
5 dl Cane sugar (380g)
4 tsp Vanilla sugar
0,5 tsp Salt (2g)
3 tbsp Gelatin powder (30g)
1 dl Cold water
5 dl Hot water
(optional) Black food colouring


  1. Rinse the beans.
  2. Pour the beans in a large pot and cover with hot water, place a lid on top of the pot and let the beans sit for 1 hour.
  3. Bring the beans to a boil and cook them over medium heat for about 2 hours or until very soft (add water if nessesary, to keep your beans submerged)
  4. Take the pot off the heat and mash the beans using a potato masher.
  5. Press the beans through a metal sieve so that only the skins of the beans are left in the sieve.
  6. Discard the skins of the beans and pour the sieved beanpaste into a cheesecloth.
  7. Twist the cheesecloth and queese as much of the liquid out of the bean paste as possible, then put the bean ball that is left aside for a moment.
  8. Mix 1 dl of cold water in the gelatin powder and let it sit for about 5-10 minutes.
  9. Pour hot water on the gelatin and water mixture and mix it until the gelatin has completely dissolved.
  10. Break the bean ball and mix it with the sugars in a large pot.
  11. Start heating up the bean/sugar mixture over medium-high heat, while stirring constantly.
  12. Once the sugar has dissolved into the bean paste, pour in the gelatin water and add black food dye.
  13. Mix the concoction for about 1 minute and pour it into a square mold.
  14. Let the jelly cool down to room temperature before refrigerating.
  15. Refrigerate the jelly and, once the jelly has hardened, cut it into blocks and serve!


–  You probably could cut down the boiling time by soaking the beans overnight.
– OOPS! you ran out of gelatin powder or did not use enough? don’t worry, just cut the jelly into tiny pieces and reheat it over medium heat until liquid, then add the missing amount of gelatin powder dissolved in water.
– Don’t want to risk having part of the gelatin form a thick layer on top of the bars? use a skewer or a fork to give the jelly a good mix after it has cooled down to a room temperature.
– This recipe makes about 7-8 BIG protein blocks.


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