Post by braided-rug on Jul 26, 2006 16:20:46 GMT 10
Organic Adzuki Bean Cake
Vegetarian
This interesting, not-too-sweet cake is representative of traditional Asian desserts (Asian treats tend to not be nearly as sweet as those from other cultures). Sweetened adzuki beans are a customary filling for baked goods of this kind. Use your choice of canned or cooked dry beans. If available, Mochi sweet rice flour can be substituted to make the recipe truer to its origins.
Serves 18
11/2 cups (cooked) red adzuki beans
11/2 cups evaporated cane juice sugar, divided
21/2 cups unbleached white flour
1 cup white or brown rice flour
1 TB baking soda
1/2 cup melted butter
3 eggs
21/2 cups milk
Ingredient Options: can substitute 1 pound of mochi sweet rice flour for both of the flours in the recipe.
Preheat oven to 350°F.
Spray a 9x13-inch baking dish with canola spray and set aside.
Mash the adzuki beans with 1/2 cup sugar by hand or in a food processor and set aside.
In a large bowl, blend the flours with the baking soda. Add the melted butter, eggs, milk, and remaining 1 cup sugar. Beat with an electric mixer on medium speed for 2 minutes. Increase speed to high and continue to beat an additional 2 minutes.
Spread half the batter into the prepared pan. Carefully spread the mashed, sweetened adzuki beans on the batter. If necessary, add a little batter to adzuki beans to make beans of spreading consistency. The adzuki beans will blend into the batter a bit. Top with the remaining half of the batter, spreading evenly.
Bake for 40 to 50 minutes or until done when tested with a toothpick.
Nutrition Info
Per Serving (87g-wt.): 160 calories (45 from fat), 5g total fat, 3g saturated fat, 5g protein, 23g total carbohydrate (1g dietary fiber, 0g sugar), 40mg cholesterol, 180mg sodium
From: www.wholefoodsmarket.com/recipes/dessert/cake_adzuki.html
Vegetarian
This interesting, not-too-sweet cake is representative of traditional Asian desserts (Asian treats tend to not be nearly as sweet as those from other cultures). Sweetened adzuki beans are a customary filling for baked goods of this kind. Use your choice of canned or cooked dry beans. If available, Mochi sweet rice flour can be substituted to make the recipe truer to its origins.
Serves 18
11/2 cups (cooked) red adzuki beans
11/2 cups evaporated cane juice sugar, divided
21/2 cups unbleached white flour
1 cup white or brown rice flour
1 TB baking soda
1/2 cup melted butter
3 eggs
21/2 cups milk
Ingredient Options: can substitute 1 pound of mochi sweet rice flour for both of the flours in the recipe.
Preheat oven to 350°F.
Spray a 9x13-inch baking dish with canola spray and set aside.
Mash the adzuki beans with 1/2 cup sugar by hand or in a food processor and set aside.
In a large bowl, blend the flours with the baking soda. Add the melted butter, eggs, milk, and remaining 1 cup sugar. Beat with an electric mixer on medium speed for 2 minutes. Increase speed to high and continue to beat an additional 2 minutes.
Spread half the batter into the prepared pan. Carefully spread the mashed, sweetened adzuki beans on the batter. If necessary, add a little batter to adzuki beans to make beans of spreading consistency. The adzuki beans will blend into the batter a bit. Top with the remaining half of the batter, spreading evenly.
Bake for 40 to 50 minutes or until done when tested with a toothpick.
Nutrition Info
Per Serving (87g-wt.): 160 calories (45 from fat), 5g total fat, 3g saturated fat, 5g protein, 23g total carbohydrate (1g dietary fiber, 0g sugar), 40mg cholesterol, 180mg sodium
From: www.wholefoodsmarket.com/recipes/dessert/cake_adzuki.html