Ingredients :
- 150 g Azuki beans (about 3/4 cup or 150 ml)
- 100 g Light brown or regular sugar (about 1/2 cup), more or less depending on taste
- 1 pinch Salt
- Ice water
Method :
- Soak beans overnight in a pot covered with an inch or two of water.
- The next day, heat the pot of beans until they are almost ready to boil.
- Meanwhile, prepare a big bowl of ice cold water, which you"ll be throwing the beans in next. This will "shock" them and help crack the skin so they become softer easily when boiling.
- Drain off the hot water from the beans. Immediately throw them into the ice water.
- Drain beans and put back in pot. Pour in enough water to cover. Bring to a boil, then simmer on low for about 60 minutes until soft. Skim off any foam that rises while simmering. If the water gets low, add a little more.
- Once the beans are soft (they should be easily mashable), mix in the sugar. I used about 100g/half cup. But I recommend starting with less and adding a little at a time until it"s sweet enough for you.
- Bring to a simmer again, making sure the sugar is dissolved. If it"s too soupy, simmer off some of the liquid.
- That"s it! You can optionally pour off some of the water and mash into a paste (called anko). Store it for up to week in the refrigerator, or freeze it along with the liquid.
- There are lots of ways to use and turn sweet azuki into yummy Japanese goodies: -eat over rice dumplings (dango 団子）or ice cream -use paste as spread for bread or baked inside sweet buns -Made into "zenzai" soup along with "mochi" (rice cakes). Search and explore the internets for more ideas ;)
0 komentar:
Posting Komentar