- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 271.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 279.4 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 4.3 g
- Protein: 6.5 g
Sweet Azuki Bean Soup w/ Mochi Rice CakeSubmitted by: SPECULOOS
IntroductionAzuki beans are commonly used in traditional Japanese desserts. This sweet soup for winter is eaten between meals as a snack, but never after the meal as it is quite filling. Azuki beans are commonly used in traditional Japanese desserts. This sweet soup for winter is eaten between meals as a snack, but never after the meal as it is quite filling.
-130g / 2/3 cup dried azuki beans
-pinch of baking powder
-130g / 2/3 cup scant 3/4 cup caster sugar
-1/4 tsp salt
2. Pour the beans and the soaking water into a heavy large pan, then bring to boil. Reduce the heat to medium-low and add the baking powder. Cover the pan and cook for about 30 minutes. Add a further 4 cups water, and bring back to a boil. Reduce the heat to low, and cook for another 30 minutes.
3. To test that the beans are ready, pick out and press one bean between the fingers. It should crush without any effort. If it is still a little hard, cook for another 15-20 minutes, then check again.
4. Divide the sugar into two equal heaps. Add one heap to the pan containing the beans and stir gently. Cook for about 3 minutes, then add the rest and wait for another 3 minutes.
5. Add the salt and cook for another 3 minutes. Te soup is now ready to eat. Reduce te heat and keep warm.
6. Cut the mochi in half Grill (broil) under a moderate heat until a light golden brown and puffy. Turn several times.
7. Put 2 pieces of mochi into small soup or Japanese wooden bowls and pour the soup around them. Serve hot, and enjoy!!!
Number of Servings: 4
Recipe submitted by SparkPeople user SPECULOOS.