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An (paste of Azuki beans)
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1/2
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can (7.5 oz)
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Azuki beans (boiled)
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4
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tablespoons
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sugar
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1/2
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teaspoon
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salt
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1
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tablespoon
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water
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Ice Cream
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4
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tablespoons
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rum raisin or vanilla ice cream
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Preparing Kuzu-mochi
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You need to constantly mix paste otherwise paste would be stuck on saucepan.
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An (paste of Azuki beans)
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To prepare An (paste of Azuki beans), beat boiled Azuki beans making it running- smooth using an electric mixer.
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In a saucepan, bring the Azuki bean paste and water. Boil over low heat, Stir frequently to mix well. With a skimmer, occasionally skim off froth and scum from the surface.
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Add sugar and salt. Boil with low heat for about 10 minutes. Stir frequently to mix it well. Put 3/4 of a lid on when steam puffing starts. Turn off heat when paste gets sticky/viscous with a glossy surface. Set aside with a lid off for cooling off.
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Keep the paste refrigerated.
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Matcha kuzu-mochi
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In a saucepan, bring Matcha and hot water. Boil over low heat, Stir frequently to mix well. And cool it down.
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In another saucepan, bring the Matcha sauce and Kuzu root starch. Boil over medium heat. Stir often to mix it well.
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When sauce gets sticky enough, turn off heart and bring paste to a part on saucepan leaving the rest of surface blank.
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Gradually pour water into the rest of the saucepan to cool it down before water reaching the paste itself. Eventually add more water until covering the surface of paste.
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In a medium bowl, bring cubes of ice in water.
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When the paste gets harder, bring it into the prepared ice water. Cool it down for 10 minutes.
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Bring the paste off ice water and cut it into pieces (about 1 inch square). Serve them with An paste and ice cre
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