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Recipes with smooth red bean paste

3 recipes that use smooth red bean paste, with photos, step-by-step instructions and cook times. The quickest, Momiji manju, takes 40 minutes. It is most often cooked with caster sugar, egg and milk.

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Nerikiri (hand-shaped bean paste flowers)

Nerikiri are the jewel-like sweets of the tea ceremony in Kyoto and Tokyo, shaped by hand into the flower, leaf or fruit of the season: cherry blossom in April, hydrangea in June, chrysanthemum in autumn. Each is served alone on a small plate before thick matcha, cut with a pick. The dough is white bean paste kneaded with gyuhi, a soft paste of glutinous rice flour and sugar, and it feels like fine modelling clay, smooth and gently sweet, wrapped around a centre of red bean paste. They are naturally egg-free: the gyuhi gives the bean paste stretch and holds the carved shapes, so no other binder is needed. This simple five-petal flower is a good first shape. Chef's tip: dry the white bean paste well before adding the gyuhi; the common mistake is a soft, wet dough that slumps and loses its petals within minutes.

90 minJapaneseDessertsVeganGluten free
by KrazyBadal 0 views

Anpan

Tokyo's Ginza district gave Japan its first sweet bun in 1874, when a bakery there wrapped Western-style bread dough around azuki bean paste, the filling of traditional wagashi; a version topped with a salted cherry blossom was presented to the Emperor Meiji the following year. Anpan (あんパン) is still sold in every Japanese bakery and convenience store, eaten with green tea or milk as an afternoon snack and packed in school bags. The bread is soft, faintly sweet and shiny brown, wrapped round a thick layer of smooth, earthy-sweet red bean paste, with sesame seeds or a pink blossom pressed into a dimple on top. A paste that is too soft is the usual cause of trouble: it oozes out of the seam and leaves a hollow bun, so use a stiff koshian you can roll into balls. Chef's tip: roll the filling into balls and freeze them for 15 minutes before wrapping; firm balls are far easier to enclose neatly and keep the dough an even thickness all round.

164 minJapaneseBreads & Parathas
by KrazyBadal 0 views

Momiji manjuMaple leaf sponge cakes

Momiji manju are the souvenir of Miyajima, the sacred island off Hiroshima famous for its floating red torii gate and its maple trees, which turn scarlet each November. A confectioner there first baked them around 1906, and today shops along the island's main street still turn them out of iron moulds while visitors watch. The cake is a soft, honey-scented sponge, the filling smooth red bean paste. Tokyo's Asakusa sells a near twin, ningyo-yaki, baked in the shapes of dolls and temple lanterns; this recipe makes both, depending on your mould. Serve with green tea. Chef's tip: rest the batter for 30 minutes before baking. The flour hydrates, the bubbles settle and the cakes come out smooth and evenly brown.

40 minJapaneseDesserts
by KrazyBadal 0 views

Goes well with smooth red bean paste