SWEET RED BEAN RECIPES RECIPES
SWEET RED BEAN PIE RECIPE - FOOD.COM
Think pumpkin pie, but with pureed beans and oatmeal instead of pumpkin! The texture of the filling is similar to a pecan pie with ground pecans, but the taste is just like any Fall-flavoured custard. Adapted from Bean by Bean by Crescent Dragonwagon.
Total Time 1 hours 12 minutes
Prep Time 30 minutes
Cook Time 42 minutes
Yield 1 9-inch pie, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425F and place the pie crust on a rimmed baking sheet.
- Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth.
- Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid.
- Pour into the pie shell.
- Sprinkle with pecans, if using.
- Place the pie in the oven and bake on the middle rack for 12 minutes.
- Reduce the temperature to 350F and move the pie to the lowest rack of the oven.
- Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much.
- When done, the filling will be completely set.
- Cool completely to room temperature, then chill overnight before serving.
Nutrition Facts : Calories 296.7, FatContent 9.6, SaturatedFatContent 3.8, CholesterolContent 40.7, SodiumContent 129.6, CarbohydrateContent 43.7, FiberContent 5, SugarContent 14.5, ProteinContent 9.5
CHINESE SWEET RED BEAN SOUP RECIPE - FOOD.COM
This is a wonderful dessert that you can serve hot or cold. Amazingly fresh, perfect for summer. And it's very versatile. You can use mung beans, white beans instead of red beans.
Total Time 26 hours 30 minutes
Prep Time 24 hours
Cook Time 2 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine water and beans in a large pot, bring to a boil.
- Reduce heat to simmer, cook uncovered till beans are tender (about 2 hours?).
- Add lotus seed and sugar (plus tapioca and rice balls if you choose to), cook until soup thickens a little and lotus seeds are tender, but not mushy (20 minutes).
- Add vanilla, serve hot for a perfect winter dessert, or you can let the soup cool down, then add ice.
- With this basic recipe, you can take out all the beans, increase the amount of lotus seeds and have a lotus seeds sweet soup instead.
Nutrition Facts : Calories 65, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 4.5, CarbohydrateContent 13.6, FiberContent 1.4, SugarContent 8.6, ProteinContent 1.9
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SWEET MOCHI WITH RED BEAN FILLING RECIPE - NYT COOKING
Nothing compares to the texture of fresh mochi, the sweet, delightfully chewy Japanese rice dough. And when you make it yourself (which takes about 10 minutes), you can really enjoy it fresh, at the peak of its textural pleasures. Chop up the cooled mochi and toss it in roasted soybean flour, and it's ready to go as a sweet snack or ice cream topping. Or, as in this recipe, put in some extra time and wrap the sticky dough around a simple red bean filling to make daifuku. The pastry chef Tomoko Kato uses shiratamako flour processed in Japan, but mochiko flour can be easier to find, and the results are similar.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine japanese
Calories 88 per serving
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine japanese
Calories 88 per serving
- Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they’re made, or cover and store in the refrigerator for 1 day.
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SWEET BARBEQUE BEANS RECIPE | ALLRECIPES
Sweet barbeque beans loaded with bacon and ground beef and a surprisingly sweet flavor. The taste of these beans is to die for!
From allrecipes.com
Reviews 4.5
Total Time 1 hours 50 minutes
Category Side Dish, Beans and Peas, Baked Bean Recipes
Calories 387.9 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 50 minutes
Category Side Dish, Beans and Peas, Baked Bean Recipes
Calories 387.9 calories per serving
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AFRICAN SWEET POTATO STEW WITH RED BEANS RECIPE | MYRECIPES
Vivid colors and fragrant spices are the hallmarks of this thick stew, which is garnished with crunchy peanuts. A squeeze of lime juice at the table brightens the rich, earthy flavors.
From myrecipes.com
Reviews 4.5
Calories 308 calories per serving
From myrecipes.com
Reviews 4.5
Calories 308 calories per serving
- Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
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ANKO (SWEET RED BEAN PASTE) RECIPE | ALLRECIPES
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SWEET RED BEAN PASTE (ANKO) - RECIPETIN JAPAN
Oct 20, 2020 · Oshiruko / Zenzai – sweet porridge of Anko served with small pieces of cooked mochi (rice cake) Sakuramochi – pink-coloured thin rice cake with Anko inside, wrapped in a pickled cherry blossom leaf. Today’s recipe is just to make Sweet Red Bean Paste (Anko), tsubu-an style.
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SWEET RED BEAN SOUP - THE WOKS OF LIFE
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SWEET RED BEAN PASTE ROLLS | YI RESERVATION
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