![]() ![]() ![]() ![]() Back to red beans and all their deliciousness. And that’s the joy of making your own jams, you get to control the amount of sugar you put in and tweak it to your liking. See what I mean? Confusing) As such sickly sweet pastes and jams were never my thing. Unless it’s bubble tea, where I love milk tea with sugar. (And I love my tea straight up without sugar or milk. So anything overly sugary isn’t my cup of tea. I love chocolate but milk chocolate is something I’ll stomach in moderation (unless it’s in a cookie or ice cream or cake). I have a massive sweet tooth but I hate candy. See, I’m more of a dark chocolate kind of person. But those smallbatch anko from the little traditional shops stood out and sparked my love for red bean sweets. The ones I had tried in their commercial products whilst in Japan were really either too sweet or too dry and pastey, neither of which appealed to me. To me, red bean jam just sounds… well, it sounds downright gross. I absolutely love Japan but have never been fond of beans which meant I struggled to love many of the more traditional desserts there where beans were so ingrained in their culture as a filling. This recipe’s origin is from Japan where anko (red bean jam) can be commonly found in many of their traditional desserts and have even found their way into the western desserts there (and around the world). So rather than posting an actual dessert/snack item, I decided to post a recipe that can be used as a building block in many desserts. It’s been awhile since the last post and I’ve been struggling to find the time between testing different recipes and worklife to find a way to post a recipe that’s worth sharing. ![]()
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