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  Added: Apr 16, 2007  •  Visited (846)  •  Print version Print this recipe (24)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Red Bean Cake
What You Need:
  • 12 ounces cooked azuki (the red beans left over from sekihan)
  • 2 packages unflavored, powdered gelatin
  • cups sugar.
  • A pinch of salt

  • How To Cook:
    1. Place the drained, cooked beans remaining from sekihan in a 4-quart pot. Add 2 quarts of cold water and, over high heat, bring to a boil. Reduce the heat to its lowest point and cook uncovered for about 3 hours, or until the beans are very soft.

    2. Pour the beans into a coarse sieve set over a large bowl, and puree them by rubbing them through with the back of a large spoon. Transfer the puree to a very fine sieve set over another bowl, and rub them through again.

    3. Wrap the pureed beans in a kitchen towel and twist to squeeze them dry. The beans may be refrigerated, tightly wrapped in the towel, for as long as 1 week.

    4. In a 1½-to 2-quart saucepan, stir together the gelatin, sugar and salt. Pour in 2 cups of cold water and bring to a boil over moderate heat, stirring constantly. Add the pureed beans and return to a boil, still stirring.

    5. Then pour the beans into an 8-inch cake pan, cool and refrigerate overnight, or until firm. Slice into 2-inch wedges and serve as dessert or a sweet course.

    To Serve: 10
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Condiments » Gelatin
    Dish » Cake & Muffins


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