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Reference to Serving Yummy ‘Kintsuba’ Azuki Cakes

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‘Kintsuba’ Azuki Cakes

We hope you got benefit from reading it, now let's go back to ‘kintsuba’ azuki cakes recipe. To make ‘kintsuba’ azuki cakes you need 7 ingredients and 7 steps. Here is how you cook that.

To cook an unforgettable ‘Kintsuba’ Azuki Cakes, here are the components required:

  1. Get 1 cup of ‘Tsubu-an’ Sweet Azuki (Red Bean) Paste *about 250 to 300 g.
  2. Provide 1 sachet (4 g) of Kanten (Agar) Powder.
  3. Provide 1/2 cup of Water.
  4. Prepare 1/4 cup of Plain Flour *OR Plain Flour 3 tablespoons & Glutenous Rice Flour 1 tablespoon.
  5. Get 1-2 tablespoons of Sugar.
  6. You need 1/4 cup of Water.
  7. Take of Oil.

After readying the ingridients, next you are ready to make your appetizing ‘Kintsuba’ Azuki Cakes by following the guidances below:

  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..

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 azuki beans or uguisu beans (simmered green peas) are used instead. Another children's favorite, these cakes are shaped like tai,. A kind of Japanese sponge cake, Imagawayaki is enjoyed across all regions of Japan. Traditionally made from batter in a honeycomb patterned pan that's similar to a waffle iron, Imagawayaki are filled with azuki bean paste.

Recipe : ‘Kintsuba’ Azuki Cakes

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