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Top 5 dishes made from ‘Tsubu-an’ (Sweet Azuki Paste)
1 . Instant Azuki Mug Cake
Instant Azuki Mug Cake
I sometimes crave ‘Wagashi’, Japanese sweets, but it is almost impossible to find where I live. When I miss ‘Wagashi’, I cook ‘Tsubu-an’ (Sweet Azuki Paste), which is a very popular ingredient for Japanese sweets. I want to share a super quick and easy cake you can make using ‘Taubu-an’ (Sweet Azuki Paste). It satisfies my craving and it takes only a few minutes to make.
Ingredient
1 tablespoon
Butter *1 tablespoon is 15ml
2-3 tablespoons
Milk *OR 1 Egg
4 tablespoons
‘Tsubu-an’ (Sweet Azuki Paste)
4 tablespoons
Self-Raising Flour
Cooking instructions
* Step 1
Place Butter in a mug, microwave for 20-30 seconds OR until Butter melts.
* Step 2
Add Milk (OR Egg), Tsubu-an (Sweet Azuki Paste) and Self-Raising Flour, and mix well.
* Step 3
Microwave for 1 to 1 & 1/2 minutes OR until cooked. I recommend to enjoy it with Cream. *Note: Try not to over-cook it as the cake turns very dry.
Note: if there is a photo you can click to enlarge it
2 . Azuki Shortbread Cookies
Azuki Shortbread Cookies
If you have leftover Sweet Azuki Paste and you want to make something using it, how about cookies? There are many cake recipes and I have shared some recipes, but you can make Shortbread Cookies with Azuki Paste. Today I had about 125g ‘Tsubu-an’ (Sweet Azuki Paste) that I made the other day to make ‘Strawberry & Azuki Cake’. I just added about same weight of Butter and Flour (and Corn Starch) to it. If the Azuki Paste that you use is soft, you might need to add extra Flour. I didn't add Sugar because Azuki Paste is very sweet. I enjoyed these very simple and rustic cookies with a cup of green tea.
Ingredient
125 g
Butter *softened
1/4 cup
Corn Starch OR Rice Flour
Cooking instructions
* Step 1
If the amount of ‘Tsubu-an’ (Sweet Azuki Paste) is smaller than 125g, you simple reduce the amount of Butter and Flour.
* Step 2
Mix ‘Tsubu-an’ (Sweet Azuki Paste) and softened Butter in a mixing bowl. *Note: If you use homemade ‘Tsubu-an’ that is not very sweet, you may need to add 1-2 tablespoons Sugar.
* Step 3
Add Plain Flour and Corn Starch (OR Rice Flour), and mix to form a soft dough. If the dough is sticky, add extra 1-2 tablespoons Flour.
* Step 4
Divide the dough in half, form each portion into a log, about 5cm in diameter, wrap with plastic food wrap OR baking paper, and leave in the fridge until firm. Then slice the firm logs of dough into 6-8mm thick discs.
* Step 5
*Note: You may prefer rolling out the dough on a floured surface until 6-8mm thick and cut out into shapes.
* Step 6
Preheat oven to 160ºC. Line baking tray with baking paper, place cookies on the tray, and bake for 25 to 30 minutes or until lightly golden. Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.
* Step 7
*Note: Bake longer at lower temperature to make the cookies harder and more crunchy.
Note: if there is a photo you can click to enlarge it
3 . Strawberry & Azuki Cake
Strawberry & Azuki Cake
If you like ‘Ichigo Daifuku’ (Strawberry Daifuku Mochi), you would enjoy this cake. ‘Ichigo Daifuku’ is a sweet Mochi dessert that is stuffed with Strawberry & Sweet Azuki Paste. This is a Sponge Cake. I sliced it in half and sandwiched with Sweet Azuki Paste, Strawberries and whipped Cream. My husband doesn’t like Sweet Azuki Paste, but he ate almost a half of this cake. That means something.
Ingredient
90 g (100 ml)
Caster Sugar
90 g (150 ml)
Self-Raising Flour
15 g
Butter *melted
1/2 teaspoon
Vanilla
1 punnet
Strawberries
300 ml
Thickened Cream *whipped
1 tablespoon
Caster Sugar *optional, add to Cream
Cooking instructions
* Step 1
Preheat oven to 170℃. Line base and side of a 18 to 20cm round cake tin with baking paper.
* Step 2
Using an electric mixer, whisk Eggs & Sugar in a large bowl until thick and pale. OR you may prefer beating Egg Whites first, then add Sugar and Yolks. Please read my method at Basic Sponge Cake recipe page.
* Step 3
Gradually sift Flour over the Egg mixture while folding in with a large spoon, then add melted Butter and Vanilla, mix until just combined. Pour the mixture into the tin and bake for 30 to 35 minutes until cakes springs back when gently touched.
* Step 4
Turn out on a wire rack. Carefully peel away baking paper, then leave to cool completely.
* Step 5
Slice the cake in half, spread ‘Tsubu-an’ (Sweet Azuki Paste), arrange Strawberries, cover with some whipped Cream, and decorate with remaining whipped cream and Strawberries.
Note: if there is a photo you can click to enlarge it
4 . Instant Azuki Mug Cake
Instant Azuki Mug Cake
I sometimes crave ‘Wagashi’, Japanese sweets, but it is almost impossible to find where I live. When I miss ‘Wagashi’, I cook ‘Tsubu-an’ (Sweet Azuki Paste), which is a very popular ingredient for Japanese and also North Asian sweets. I want to share a super quick and easy cake you can make with Sweet Azuki Paste. It satisfies my craving and it takes only a few minutes to make.
Ingredient
1 tablespoon
Butter *1 tablespoon is 15ml
2-3 tablespoons
Milk
4 tablespoons
Self-Raising Flour
4 tablespoons
‘Tsubu-an’ (Sweet Azuki Paste)
Cooking instructions
* Step 1
Place Butter in a mug, microwave for 20-30 seconds OR until Butter melts.
* Step 2
Add Milk and Self-Raising Flour, and mix well. Then add Tsubu-an (Sweet Azuki Paste) and mix to combine.
* Step 3
Microwave for 1 to 1 & 1/2 minutes OR until cooked. I recommend to enjoy it with Cream. *Note: Try not to over-cook it as the cake turns very dry.
Note: if there is a photo you can click to enlarge it
5 . Azuki Panna Cotta
Azuki Panna Cotta
I tried to make Azuki flavoured Panna Cotta. I mixed Panna Cotta mixture with Tsubu-an (Sweet Azuki Paste). It was supposed to be a creamy burgundy coloured jelly, but the mixture set in such a pretty gradation of colour because Azuki Paste is heavy, especially the unbroken beans are heavy. Unfortunately it is hard to see in the photo.
Ingredient
2 teaspoons
Gelatine Powder *about 8g
2 tablespoons
Water
1 cup
Milk
1 tablespoon
Rum
1 cup
Cream
1/2-2/3 cup
Tsubu-an (Sweet Azuki Paste)
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Place Milk, Sugar and Rum in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
* Step 3
Add soaked Gelatine, mix well until gelatine dissolves. Add Cream and Tsubu-an (Sweet Azuki Paste), and mix to combine very well.
* Step 4
Pour the mixture into serving glasses or jelly moulds, placing Azuki beans evenly. Leave them in the fridge until set.
Note: if there is a photo you can click to enlarge it
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