Update: version 2 June 05 2009
with photo instructions
I love adzuki so much I have eaten it this week in 3 different ways.
- adzuki bean soup
- red bean ice
- adzuki paste
Since SARS loves adzuki so much (especially red bean ice at [Cafe イシカイ (Ishikai] located in the city), I decided to make some adzuki paste. Half for me and half for her. The above picture of the adzuki paste is for her. I think murasaki might be jealous...I'M SORRY!! There wasn't enough for 3 people...
I like spreading this on fresh white bread. It's really tasty!
- Note: Cooking this requires overnight preparation and at least one hour in the kitchen. Well for me it was. XD
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adzuki paste/jam
adapted from Cooking Guide™ from the dorayaki recipe
later edited by me
Update: version 2 June 05 2009
ingredients:
- 200 grams adzuki beans, soaked in cold water overnight
- 150 grams sugar (adjust to your own taste, original recipe calls for the same amount as the adzuki beans)
- water for boiling
method:
preparing the adzuki beans:
- Weigh the correct amount of adzuki beans.
- Wash under a strainer and soak in cold water overnight.
This is so the adzuki beans are soft enough for the next day.
cooking the adzuki beans:
- Wash adzuki beans again.
- Place adzuki beans in a small saucepan.
- Fill saucepan 3/4 way up with cold water. Bring to a boil over high heat.
- When the water boils, pour out the water and replace with fresh water.
- Bring water to a boil again. Simmer beans on medium - low heat for 15 minutes.
- Turn fire on low heat and simmer until beans are soft.
- Add sugar and stir well. Continue simmering until nearly all the water is evaporated.
Note: The beans will absorb some moisture after it has been removed from the fire. So make sure to leave some moisture in this step. - Turn fire on moderate heat. Mix and squash them into paste. (I think the whisk does a good job mashing the beans!)
- Turn off heat and cool paste, or enjoy it warm.
- Note: If your paste is too moist, return to fire and stir constantly to avoid burning.
