![]() ![]() It does not require pre-soaking the beans overnight, and it reduces the cooking time by more than two thirds. I really like using the pressure cooker to prep beans. This recipe introduces 2 ways to make the bean paste – with and without a pressure cooker. However, if you want to use the paste as a pastry filling, you should make the paste sweeter by following the recipe below, so the finished bread or cake will taste just right. This way, the red bean paste will taste just right by itself. To serve the red bean paste directly, or if the red bean paste is the main ingredient in the dessert, you should use 200 grams (7 ounces) of sugar. If you are not sure about the sweetness, you can divide and add the sugar in two to three batches. One more word about the sugar in this recipe. It is much healthier this way, and you can adjust the amount of sugar to your taste, and you can select high quality azuki beans to make the paste taste great. If you cannot easily find pre-made red bean paste your local Asian market, I highly recommend you to make it at home. This is the reason you find that supermarket red bean paste has a better mouthfeel than the homemade kind. To make the texture of bean paste smooth and gooey, a substantial amount of sugar and lard (or vegetable oil) will be blended into the paste. The mashed beans are diluted into a slurry, then strained to remove the husk. For smooth paste, the azuki beans are boiled and mashed without adding sugar. The smooth red bean paste is a bit of a hassle to make and normally can just be purchased from a Chinese or Japanese market. The finished paste will have a consistent thick texture that is easy to shape, and contains some whole and broken beans. You only need to boil the azuki beans with sugar until very soft, then smash them to the texture you prefer. The mashed red bean paste is the most common for home cooking and is the one I include in the recipe below. The key difference is whether it contains the bean husk or not. There are mainly two types of red bean paste in Chinese cuisine – mashed and smooth. This sweet and gooey red bean paste is so delicious that you can even eat it by itself. To make those yummy desserts, you will need red bean paste. There are red bean popsicles, shaved ice with red bean sauce, fried dough with red bean paste filling, red beans with coconut milk, red bean pancakes etc. It is commonly used in Mainland-style hot pastries and Cantonese and Taiwanese cold desserts. The azuki bean ( 赤红豆, Chi Hong Dou) is one of the most important ingredients for making Chinese desserts. You can find the snack being sold at Japanese festivals, food stands/shops at Nakamise-Dori (shopping streets toward a popular temple), and underground floors of big department stores (aka Depa Chika).Learn how to make red bean paste for Chinese dessert, mooncake and pastry using this easy method. From sweet flavors such as vanilla-flavored custard (recipe), matcha (green tea), and chocolate, to savory fillings like curry and cheese, I just love how creative & fun we can get with these sweet snacks! Where Can You Find Imagawayaki (Obanyaki)? However, in recent years, we are seeing more variety of fillings being offered. Kind of like the Americans’ love for peanut butter, we even have two types of red bean pastes: tsubuan (chunky) and koshian (smooth). Yes, the Japanese have a long history of affection for the sweet red bean. Traditionally, these round disc-shaped treats are filled with sweet red bean paste. What Can You Fill Imagawayaki (Obanyaki)? You might think Imagawayaki is similar to Dorayaki and Taiyaki because they are all filled with sweet red bean paste but the texture of each treat is slightly different. Obanyaki was named as the shape of this dessert resembles Oban (an old Japanese coin used at the time). Imagawayaki was named after the Imagawa Bridge, which is close to where the dessert was first sold in the late 1700s during the Edo period, way before Taiyaki was invented back in the 1900s. The name Imagawayaki is used in the Kanto region (Tokyo area) while Obanyaki is used in the Kansai region (Osaka and Kyoto area). Depending on the region of Japan, these treats go by different names. ![]() You might know this dessert by Obanyaki (大判焼き). The batter is poured into a special cast-iron round grilled pan and grilled until crispy on the outside, and filled with sweet red bean paste. Imagawayaki (今川焼き) is like a stuffed pancake. A Japanese snack or dessert with sweet red bean paste filling encased on the inside, Imagawayaki is one of the popular wagashi (和菓子) that’s been around for over 300 years. Snacks come and go, but some street snacks like Imagawayaki (今川焼き) have been enjoyed by Japanese generation after generation. Crispy on the outside and filled with sweet red bean paste on the inside, Imagawayaki is a popular street snack in Japan. ![]()
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