Steamed cake stuffed with ‘Tsubu-an’ (Sweet Azuki Paste) is one of my soul foods. It is easier to make than you think, however it can be challenging to wrap Azuki Paste with pastry. I absolutely recommend to freeze Azuki Paste. Roll it into balls, then freeze the balls, partially OR completely. That makes the wrapping easy. You can make plain cakes using this recipe by omitting Matcha Powder.
8 heaped-tablespoonfuls ‘Tsubu-an’ (Sweet Azuki Paste) *about 30g each
1 cup Self-Raising Flour *plus extra for dusting
1/3 cup Caster Sugar
1 pinch Salt
4 tablespoons Warm Water
2 to 3 teaspoons Matcha Powder
- Roll ‘Tsubu-an’ (Sweet Azuki Paste) into 8 balls. *Note: I recommend to freeze them, partially OR completely.
- Combine Self-Raising Flour, Sugar and Salt in a bowl. In a cup, mix Warm Water and Matcha Powder, add to the flour, and form a dough. *Note: If it is too dry, add a very small amount of extra Water.
- Divide the dough into 8 balls on a lightly floured surface. Flatten out each ball by hands into a cup shape that is large enough to wrap an Azuki ball. Place an Azuki ball in centre, then wrap around and seal the edges.
- *Note: You can roll out each ball of dough, using a rolling pin, into about 10cm round. If Azuki Paste is firmly frozen, it will be easy to wrap.
- Place each cake on a piece of baking paper (size 8 x 8cm). Steam for 10 minutes. Enjoy while still warm.
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