Kimi-an dango, Japanese sweets like pearls of gold

On a skewer a boiled quail eggs and 2 boiled egg yolks… There is also this sweet version.

Anko, azuki bean sweet paste is very known. This is a variation. It’s kimi-an (yolk paste). It can be used in many type of wagashi.

Wagashi Saga : Photo-menu of all Japanese sweet posts.

Kimi-an

1/2 cup (drained) of boiled white beans (not salted)
1 egg yolk, beaten
sugar or sweetener, as you like
1 tbs brandy
vanilla essence

-Paste the beans in a mortar (or a bowl with a fork) till you get a very smooth cream. If you want it to be perfect, pass it through a sieve, that’s the only way to be sure all the small skins are pasted.
-Mix in the yolk and the sugar.
-Pass 20 seconds in microwave (500 watts), mix well. Repeat 1 or 2 times till eggs are cooked and texture is quite dry.
-Add the flavorings. Let it cool.

Then simply form balls with dry hands. Join them with a skewer at the good size… or too long as here.

The white ones are mochi dangos (click on text) :

Dango