Sweet Azuki (Red Bean) Paste Recipe for East Asian Desserts. Sweetened azuki bean paste opens the door to East Asia, where it is widely used in a variety of Chinese, Japanese, and Korean sweets.
Whether used in bread or pastry fillings, sweet soups, pancakes, or ice cream, the essential azuki bean is usually highlighted as the main flavor. Its assertiveness is best complemented with neutral ingredients, or my personal preference, enjoyed on its own with a splash of milk or cream and a cup of green tea. Store-bought azuki bean paste, convenient though it is, can be tooth-achingly sweet to the point of inedibility. Making your own unsweetened bean paste gives you the flexibility to adjust the sugar amount depending on the recipe. Azuki bean paste generally comes in two consistencies: chunky (tsubushi-an) and pureed (koshi-an). Recipe adapted from Shizuo Tsuji’s Japanese Cooking: A Simple ArtMy Legume Love Affair hosted by Lucy of Nourish Me. Ammini Kozhukattai and Ellu Urundai. Ammini Kozhukattai (Mini or Mani kozhukattai) - I have no clue of the orgin of the name but they are easy to make and gets emptied in no time.I am sure most days when we make poornam kozhukattais we have leftover outer dough so we can make these mini kozhukattias in no time.These are mini versions of the uppu kozhukattai we make.
Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2Recipe Category: Snack | Recipe Cuisine: South Indian. A Food Lover's Journey: Vietnamese mochi balls with dark palm sugar filling (bánh trôi) {Delicious Vietnam #9} My grandmother must have been secretly worried about my marriage prospect when I was younger. I climbed trees, fought with the boys and refused to learn knitting or sewing. Oh well, at least I did learn how to cook. But even that led to a lot of disagreement! The thing was, my grandmom lived in a village north of Hanoi. Of course after all, I do love my grandmother’s cooking. Bánh trôi is pretty popular in northern Vietnam.
The trick to make good bánh trôi is really in the ratio of glutinous rice flour and normal rice flour to make the skin. I wonder what my grandmother would day if she saw my pink bánh trôi. This is my entry to Delicious Vietnam #9 . Vietnamese mochi balls with dark palm sugar filling (bánh trôi) Pay attention to the kind of sugar here. {Printable recipe} Ingredients - [corrected!] 180g glutinous rice flour 20g rice flour Around 200ml warm water Filling: 100-150g dark plam sugar, chopped into ½ inch squares Pan roasted sesame seeds, to sprinkle Method.
Blog about Recipes, Cooking and Foods – Mostly HK, Chinese, and Asian. Perhaps I should name this as Mock Fermented Glutinous Rice Wine with Rice Balls, a boozy dessert also known as 酒釀丸子 or 酒釀圓子 in Chinese.
This is mock because I was using Japanese sake than the Chinese fermented wine. I love glutinous rice wine but unlucky it was out of my stock. The replacement, sake, however has got me excited to tell you that it is also good for making an exquisite dessert. At the same time though, I must admit that this is not perfect. With the Japanese wine, you would not be able to enjoy the fluffy and sugary rice from the Chinese wine, but then this different recipe is lighter and maybe a more convenient alternative, in terms of availability. Black Sesame Tang Yuan - Chinese Glutinous Rice Ball (黑芝麻湯圓) Like all the dessert dishes that made their ways to Yi Reservation, Tang Yuan (also known as glutinous rice ball ) is no exception one of my personal favorite sweets.
Unlike the other desserts on this site though, I, actually made these tang yuan all by myself with the recipe I got over the phone from my 80 year old grandfather, whom has been making tang yuan every year for the past 5 decades. Traditionally, tang yuan is served in festivals and major holidays in China as the name and the shape of it symbolizes the togetherness and completeness. It comes many regional variations and many flavors ranging from bean paste filled to pork meat filled. My all time favorite tang yuan with black sesame filings. Using my grandfather’s recipe I made the black sesame filled tang yuan from scratch. Tang yuan is normally served warm and this is how you should eat it. Oh yea, did I mention that once I had 10 of these for breakfast? Ingredients. Microwave Mochi Recipe.