SWEET AND SOUR ADZUKI BEANS
This recipe is not like the Asian Sweet Adzuki Bean recipes--it has more of a Moroccan feel to it. Here is a YouTube version of the recipe: https://www.youtube.com/watch?v=bhh6qhSRNNY
Provided by Mireille P.
Categories Beans
Time 2h
Yield 6 cups, 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil (or butter) slightly in a 4-6 quart heavy saucepan.
- Add onion, and grate in garlic and ginger.
- Sauté on medium heat, stirring occasionally, until caramelized.
- Stir in tomato paste and cook for about 2 minutes, stirring often.
- Stir in garam masala and turmeric.
- Stir in sake, deglazing the saucepan.
- Stir in maple syrup and raisins.
- Stir in adzukis, let them take in the flavours for about 3 minutes, stirring often.
- Stir in water and simmer for 1 hour, stirring occasionally.
- Add water, if needed while simmering, maintaining about 1 cup of water in saucepan at all times.
- Stir in apple cider vinegar, peppers and sea salt to taste.
- Simmer 30 minutes more or until adzukis are cooked through (add water if needed).
- Serve over white or brown rice.
- Garnish with fresh cilantro, and drizzle with sesame oil, if desired.
Nutrition Facts : Calories 263.5, Fat 7.2, SaturatedFat 2.7, Sodium 56.3, Carbohydrate 39.2, Fiber 7.1, Sugar 8.1, Protein 9.5
ANMAN - STEAMED BUNS WITH AZUKI (SWEET RED BEAN) PASTE
This is a popular snack in China and Japan. The buns are great right out of the steamer and can also be saved in the fridge for several days and reheated or eaten cool. Extra azuki paste can refrigerated for about a week, frozen, or used as a spread. I got the recipe for the buns themselves from a RecipeZaar recipe by Ms. See. The azuki paste is a modified version of a recipe I found on About.com Prep & Cooking time do not include the time taken to make the azuki paste.
Provided by JTL9000
Categories Dessert
Time 1h30m
Yield 10 buns, 10 serving(s)
Number Of Ingredients 12
Steps:
- Making the Azuki Paste.
- Put the azuki beans in a large pot and fill with water. Let them soak overnight.
- Bring the beans to a boil.
- Turn down the heat and simmer for 10 minutes.
- Remove the beans from the pot and drain them.
- Put the beans back in the pot and add 4 cups of water.
- Brings the beans to a boil.
- Turn down the heat and simmer the beans for around an hour, until they're soft.
- Drain the beans again.
- Put the beans back in the pot and add the sugar and salt.
- Simmer and stir the beans until they're thickened.
- Remove from heat and cool.
- Making the Buns.
- Combine the flour, suar, salt, yeast, and baking powder and mix well.
- Add the milk and water and mix well.
- Add the shortening and knead the dough until it's smooth (add a little extra flout if it gets too sticky).
- Let the dough rest for around 30 minutes, it will rise slightly.
- Divide the dough into 10 balls and flatten them.
- Take 1-2 spoonfulls of azuki paste, roll into a ball, and place in the center of one of the flattened dough balls.
- Wrap the dough around the azuki and pinch it closed on top (twist if needed).
- Repeat for the remaining dough balls.
- Let the anman sit for 15 minutes.
- Steam the anman for 15-20 minutes (a bamboo steamer works best). Add a little bit of white vinegar to the water to prevent discoloration.
Nutrition Facts : Calories 170.4, Fat 1.6, SaturatedFat 0.5, Cholesterol 0.6, Sodium 218, Carbohydrate 37.7, Fiber 0.5, Sugar 24.4, Protein 2
MANJU (JAPANESE SWEET BEAN PASTE COOKIES)
These baked manju are filled with koshi an, a smooth paste made of red (azuki) beans and sugar. This recipe uses canned koshi an from the Asian grocery, which saves hours of work.
Provided by KJLOWE
Categories World Cuisine Recipes Asian Japanese
Time 1h
Yield 50
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
- Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
- Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
- Bake in the preheated oven until tops are lightly browned, about 15 minutes.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 23.4 g, Cholesterol 25 mg, Fat 4.3 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.5 g, Sodium 113.8 mg, Sugar 8.2 g
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