Azuki Sweet-Potato (weekday version)

A at-home version of the famous sweet-potato cake. Quick to prepare, less sugar, less butter than the ones you buy. I think they taste better… cos, I like the taste of the sweet potato, of course.

Recipe

4 cakes (muffin size):
1 cooked big sweet potato (about 250 g), it can be boiled, steamed or baked
1 egg
1 tbs brown sugar syrup or brown sugar
1/2 cup of boiled azuki beans
vanilla extract
5 g butter

Weekday version (you need only 5 minutes of work)
Mix the azuki, the syrup and vanilla extract.
Peel the potato and paste the flesh with a fork, add a little water if it’s too dry. Mix in the egg and 4 g of melted butter.
In a muffin tray, fill 4 spaces with half of potato mix, add the beans in the middle, cover with the rest of potato. Add a very small bit of butter on each.
Bake about 20 minutes until top is golden.

Holiday version :
It’s the nearly same. Pass the potato paste through a sieve. Paste the azuki and pass them too.
Form 4 balls of azuki mix. Fill a pocket with the potato paste. On a cake paper cup, place a small layer of potato paste, put an azuki ball in the middle, and cover artistically with potato. Mix an egg yolk with a tbs of water, and with a brush, paint the cakes with that mix.
(that will look nicer, smoother than on my photo)

1 cake :
Cal : 102 F2.2g C17.7 P3.4

4 thoughts on “Azuki Sweet-Potato (weekday version)

    • Describing a taste…it’s difficult.
      The azuki beans are the basic ingredient of most “wagashi” (the Japanese sweets served with tea). They are not very flavored and they are not naturally sweet. Many people compare sweetened azuki to marron paste, some say it’s like jam.

      The 3 most common uses are to make the many sorts of Japanese wagashi sweets (and sweets in other Asian countries too, there are azuki filled Chinese mooncakes), to make sweet bean porridge snacks and to cook with sticky rice to obtain “red rice” that is served with salt and sesame. It’s a dish for special days as red is a good luck color.
      I also add them to many savory dishes. This is not usual in Japan, not shocking either.

      Some wagashi (that I bought) :
      https://dailyfoodporn.wordpress.com/2010/02/03/setsubun-japans-last-day-of-winter/
      And home-made zenzai porridge :
      https://dailyfoodporn.wordpress.com/2010/03/05/an-azuki-treat/
      Seki-han (red rice) from another site :

  1. Pingback: Wagashi saga. Full edition. « Colorfood Daidokoro Gourmande in Osaka

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