Hi, I’m Joana. Today, I’m gonna show you how to make ‘kintsuba’ azuki cakes recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
‘Kintsuba’ Azuki Cakes Recipe
‘Kintsuba’ Azuki Cakes is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. ‘Kintsuba’ Azuki Cakes is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have ‘kintsuba’ azuki cakes using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make ‘Kintsuba’ Azuki Cakes:
- Get 1 cup ‘Tsubu-an’ Sweet Azuki (Red Bean) Paste *about 250 to 300 g
- Prepare 1 sachet (4 g) Kanten (Agar) Powder
- Take 1/2 cup Water
- Get 1/4 cup Plain Flour *OR Plain Flour 3 tablespoons & Glutenous Rice Flour 1 tablespoon
- Get 1-2 tablespoons Sugar
- Prepare 1/4 cup Water
- Take Oil
Instructions to make ‘Kintsuba’ Azuki Cakes:
- 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.
- Add Sugar and ‘Tsubu-an’ Sweet Azuki (Red Bean) Paste and mix well.
- 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.
- When the mixture is firmly set, cut into smaller squares.
- Mix Plain Flour (OR Plain Flour & Glutenous Rice Flour) and Water in a bowl to make the batter.
- 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.
- 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.
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