How to Prepare Appetizing ‘Kintsuba’ Azuki Cakes

How to Prepare Appetizing ‘Kintsuba’ Azuki Cakes Delicious, fresh and tasty.

‘Kintsuba’ Azuki Cakes. These 'Kintsuba' Azuki Cakes are easy to make. Set 'Tsubu-an' (Sweet Azuki Paste) with Kanten, and It's easy enough to bother making them and I enjoy these cakes with a nice cup of green tea. Kintsuba きんつば is one of the Japanese sweets that I like because you can watch them being made.

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.

You can cook ‘Kintsuba’ Azuki Cakes using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of ‘Kintsuba’ Azuki Cakes

1. It’s 1 cup of ‘Tsubu-an’ Sweet Azuki (Red Bean) Paste *about 250 to 300 g.

2. It’s 1 sachet (4 g) of Kanten (Agar) Powder.

3. You need 1/2 cup of Water.

4. Prepare 1/4 cup of Plain Flour *OR Plain Flour 3 tablespoons & Glutenous Rice Flour 1 tablespoon.

5. It’s 1-2 tablespoons of Sugar.

6. You need 1/4 cup of Water.

7. You need of Oil.

Sweet Potato Mushipan Recipe (Easy and Healthy Steamed Cake Dessert)

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With azuki sweet red beans also being used in the creamy filling, this cake is a sweet treat ideal for Your cake mixture is now ready to be baked.

Take some parchment paper and align it on a baking.

‘Kintsuba’ Azuki Cakes instructions

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..

Mame daifuku with azuki blended into the outer mochi layer.

Kintsuba : This rich sweet is simply an Skewered dango smothered in koshian.

Shiruko, made with coarse an and grilled mochi rice cakes.

Kintsuba (Japanese Agar sweets) flavored with pumpkin, beetroot, spinach, azuki bean, yuzu (Japanese citron). these pink sweet bean cakes are perfect for a Japanese wedding dessert.

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