Cane sugared azuki beans

|cane sugared azuki beans|

This is a great asian dessert partner that goes so well with almost anything like ice cream, crepes, mochi, etc.

The best is to use larger red beans like azuki beans to make the bean paste, however it may take a lot longer to cook as the azuki beans are bigger than usual red beans.

Best is to first soak the azuki beans in water overnight, then cook it with water and cane sugar. if you want to keep the shape of the azuki beans instead of mashing it, be gentle when you stir while cooking.

One reminder is to cook with low heat to avoid burning.

recipe to consider:
– azuki beans 150g
– water 600ml
– cane sugar half stick

 

|紅豆|

自製紅豆餡料首先需要比較大粒稱為azuki beans的日本紅豆。因為由於比較大粒所以烹煮時間需要更長,建議先浸水一晚然後利用大約紅豆4倍份量的水和片糖煮成蓉。

最重要就是利用低溫慢煮來避免烤焦,如果發現差不多煮乾水但紅豆還未煮透可以再加些水。

我比較喜歡有咬口的紅豆蓉,所以再邊煮邊攪勻的時候都會盡量輕柔讓紅豆保留原粒狀態。

可以參考的份量:
-紅豆 150g
-水 600ml
-片糖 半條

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s