Sweet Azuki Bean Puree
Yield
1 1/2 cupPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
adzuki beans
washed |
*
|
| 1 | strip |
kombu
soaked, diced |
* |
| ¼ | cup |
raisins, seedless
|
|
| ¼ | teaspoon |
sea salt
|
|
| 1 | x |
barley malt syrup
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
adzuki beans
washed |
*
|
| 1 | strip |
kombu
soaked, diced |
* |
| 59 | ml |
raisins, seedless
|
|
| 1.3 | ml |
sea salt
|
|
| 1 | x |
barley malt syrup
|
* |
Directions
Pressure cook the beans together with the kombu and raisins for about 50 minutes.
Remove from flame, allow pressure to come down and place on a low flame.
Add sea salt and barley malt.
Cook for another ten minutes or so. Mash the beans with a wooden pestle or grind in a suribachi until they become a thick, fairly smooth paste.
