I sometimes crave for Japanese sweets, which I know I can’t purchase from any shops near my home. Therefore I have to make them if I want to eat them. These ‘Kintsuba’ Azuki Cakes are easy to make. Set ‘Tsubu-an’ (Sweet Azuki Paste) with Kanten, and coat the surfaces with batter. It’s easy enough to bother making them and I enjoy these cakes with a nice cup of green tea.
10 to 12 Cakes
1 cup ‘Tsubu-an’ (Sweet Azuki Paste) *about 250 to 300g
2g (about 2/3 teaspoon) Kanten Powder OR Agar Agar Powder
1 tablespoon Sugar
1/4 cup Plain Flour *OR Plain Flour 3 tablespoons & Glutenous Rice Flour 1 tablespoon
1/4 cup Water
- Place Water and Kanten Powder (OR Agar Agar Powder) in a saucepan and bring it to the boil. Keep boiling for 1 minute occasionally stirring.
- Add Sugar and ‘Tsubu-an’ (Sweet Azuki Paste) and mix well.
- Line a square 20cm cake tin or a container with plastic food wrap, pour the mixture and smooth the surface. Let it set in the refrigerator.
- When the mixture is firmly set, cut into smaller squares.
- Mix Plain Flour (OR Plain Flour & Glutenous Rice Flour) and Water in a bowl to make the batter.
- Heat a frying pan over a low heat and Oil very lightly. Dip one of the surfaces of a block of firmly set mixture in the batter, cook the surface. Repeat for all six sides of the block. Re-apply Oil to the pan as necessary. Once you know how, you can cook several blocks at same time.
- If the excess batter flanges along the edges, you may wish to trim them with kitchen scissors or a knife. Serve at room temperature or cold with nice green tea.