Today this is the real Canada Dr… well, the real sekihan-pan.
The other had not the flavor of the festive rice. This one has it 100%…
It’s really made of red azuki beans and of rice. I used “rice bread flour”, a mix of milled rice with gluten so I could make a classic yeast bread dough. The product is a bit expensive and I don’t think I’ll buy it again. I think regular rice flour and baking powder could make a good version too. Both dough could be steamed in a rice-cooker instead of baked in the oven. There are many possibilities.
I made the dough with the cooking broth of the azuki beans, then added boiled beans to it.
On top of that pink rice you often add gomashio. Normally, it’s crushed sesame with salt. I’ve let them whole.
Inside. You can see the beans in a quite moist pink bread.
Enjoy with green tea. Hot or cold, it really tastes like seki-han. That could be a great bread for a hanami picnic under the cherry blossoms if…
If I still have some left when the storm stops and the flowers open.
If the storm lets a few branches on the trees.
It’s apocalyptic today. Ffffffffffffff… the wind. Good point : the wind has cleared the air from pollen so we can breath better.