Today’s baba is very Japanese. The biscuit is soaked in matcha green tea, and it is topped with an anko sweet bean paste.
I had a few mini-savarin left, getting stale (see recipe here).
I soaked the babas in thick sweetened matcha (green tea for ceremony). Let overnight.
I had no azuki beans in stock, so I’ve used other red beans (taisho kintoki beans), sweetened with vanilla sugar.
That’s it. I’ve sprinkled a little more matcha and sugar on top.
The baba was fully soaked, but weirdly the color didn’t pass everywhere.