Red bean paste, Adaco
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Ingredients : 500g Japanese red beans : AZUKI (They are found in organic shops) approximately sugar 350 400g according to the weight after cooking 1 teaspoon bicarbonateRincer beans and soak 8 hours in a bowl (the evening for the next day) |
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In a saucepan put the beans and cover with water . cook over medium heat until boiling, stop and drain the water
Cover the beans and start again. cover with water for 3 times and cook beans 45 min à feu doux |
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Here is the result.
Throw again the cooking water why throw 3 Once the water? to make highly digestible beans ! |
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the beans are still firm. |
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Place in the pan and cover with water and 1 teaspoon of baking. then place a parchment paper. cook over medium heat for 1 hour at most depending on the quality of azuki. |
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the beans are cooked when they crash between 2 fingers. |
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Now we attack the most tedious part….
have 2 spoons of’ beans and put them in a colander and mash. |
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There remains only the skin that must be removed and thrown into the compost if you have! |
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It scrapes the paste under the colander and continue..
2 spoons are crushed…500g of beans is a bit long… |
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whew ! finished !!! the dough is placed on a clean cloth. |
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Is rolled and pressed like a cheese… |
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Here the dry pulp and cooking water.
Weigh your dry pulp. |
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Put the dry pulp and half its weight in sugar in a saucepan, simmer |
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The bottom sugar and baking is more flexible.
cook 5 10min turning until the dough thickens and becomes slightly shiny |
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Here is the complete dough !hum a delight like a chestnut but darker!
the preparation is long so I'm portions , and I freeze . |
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to taste on bread, dorayaki, yoghurt, in muffins, a rolled cake… |
I made a recipe from this pate azuckis, very good and very simple…500g red bean paste, 4 eggs, 100g of the butter.
To melt the butter, add a stirring bean paste, as well as 4 egg yolks.
Beat the egg whites, gently add to the preparation…
Put into a greased mold 160 °, during 35-40mn….it is delicious and melting.
Hello,
At the last step, dry pulp and sugar mixture into soft saucepan has remained very dry. I added water to make it smooth. Finally, I did not get a shiny, dark paste like yours. I bought my adzuki bean rue Saint-Anne. Did I miss something ? Thank you for this recipe.
Jerome
mmm delicious !
with this paste,I made delicious mochi and dorayaki !
thank you !
the dough is made, I used whole cane sugar instead of white sugar. It's good and the result is true to the pictures of the recipe. Very good recipe !
Hello,
I made this recipe twice. The second time, I have not added bicarbonate because I thought the taste was unpleasant. If not, the dough was very successful both times. Part I used to make ice cream maker (half dough, half cream, in weight). Delicious ! Thank you for this recipe
At the ! Is the step of removing the skin is mandatory ? This does not mind having lumps, but if it is indigestible, I am going to remove it.
yes it should be removed if it is indigestible.
Recette à faite et à refaire ! Parfait !