They're beautiful and so tasty... Today I'm making the Japanese dessert Anko (very easy). Anko lovers can also head for Yamazaki (chaussée de la Muette, in the 16th arrondissement), a Japanese & French pastry shop in Paris.
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Emily Dickinson
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7 comments:
What is azuki bean? Looks like red beans to me.
Well, they're a bit different from regular red beans. They have a white ridge that I don't think red beans have -if you click on the photo to enlarge it, you'll actually see the white part. They're also pretty small, and grown in Asia. You'll find them at natural food stores.
miam! can i have the recipe?
Here is the recipe (it's super super easy)
Soak 1 cup azuki beans in water overnight.
Heat the beans in a pan and bring to a boil.
Turn down the heat to medium and simmer for about 10 minutes.
Drain.
Put the beans in the pan again and cover with water.
Heat and bring to a boil.
Turn down the heat to low and simmer until softened.
Drain and add sugar to taste (I use 1/4 cup).
Stir and simmer beans until thickened.
Eat hot!
ooh merci! ill have to go buy some and try it!
I just discovered azuki beans recently and was excited to do so! With my delicate little tummy, this is the only protein I can handle. It's the most digestible bean in the world! I can't wait to try this recipe.
i love anko, yummy! thanks for reminding me of it-- it's something i haven't had since living in japan several years ago.
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