‘Kintsuba’ Azuki Cakes
‘Kintsuba’ Azuki Cakes

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ‘kintsuba’ azuki cakes. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

‘Kintsuba’ Azuki Cakes is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. ‘Kintsuba’ Azuki Cakes is something which I’ve loved my whole life. They are nice and they look wonderful.

Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs 'Kintsuba' Azuki Cakes are easy to make. Set the sweet Azuki (Red Bean) paste 'Tusbu-an' with Kanten (Ager) and coat the surfaces with batter. You don't need any special ingredients.

To begin with this recipe, we have to first prepare a few components. You can have ‘kintsuba’ azuki cakes using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make ‘Kintsuba’ Azuki Cakes:
  1. Take 1 cup ‘Tsubu-an’ Sweet Azuki (Red Bean) Paste *about 250 to 300 g
  2. Get 1 sachet (4 g) Kanten (Agar) Powder
  3. Take 1/2 cup Water
  4. Prepare 1/4 cup Plain Flour *OR Plain Flour 3 tablespoons & Glutenous Rice Flour 1 tablespoon
  5. Take 1-2 tablespoons Sugar
  6. Get 1/4 cup Water
  7. Make ready Oil

This unusual Japanese dessert is a little like the distant Eastern relative of fried ice cream. Based on a block of fruity yōkan gelatin, it has a thin, soft coating of lightly sweet batter added to make a visually interesting, entirely Japanese dessert. If you don't have much of a sweet tooth or are a fan of the many variations of adzuki bean paste, give these a try with a cup of good. Kintsuba (baked azuki bean cake) Recipe.

Steps to make ‘Kintsuba’ Azuki Cakes:
  1. Place Water and Kanten (Ager) Powder in a saucepan and bring it to the boil. Keep boiling for 2 minutes occasionally stirring. *Kanten is different from gelatine. It needs to be boiled in the water to dissolve.
  2. Add Sugar and ‘Tsubu-an’ Sweet Azuki (Red Bean) Paste and mix well.
  3. Line a square 20cm cake tin or a container with plastic food wrap, pour the mixture and smooth the surface. Let it set in the refrigerator.
  4. When the mixture is firmly set, cut into smaller squares.
  5. Mix Plain Flour (OR Plain Flour & Glutenous Rice Flour) and Water in a bowl to make the batter.
  6. Heat a frying pan over a low heat and Oil very lightly. Dip one of the surfaces of a block of firmly set mixture in the batter, cook the surface. Repeat for all six sides of the block. Re-apply Oil to the pan as necessary. Once you know how, you can cook several blocks at same time.
  7. If the excess batter flanges along the edges, you may wish to trim them with kitchen scissors or a knife. Serve at room temperature or cold with nice green tea.

If you don't have much of a sweet tooth or are a fan of the many variations of adzuki bean paste, give these a try with a cup of good. Kintsuba (baked azuki bean cake) Recipe. The shape of kintsuba was originally round because it was shaped after the Japanese sword tsuba (sword guard). Kintsuba is made with yams, but sometimes azuki beans or uguisu beans (simmered green peas) are used instead. Another children's favorite, these cakes are shaped like tai,.

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