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Categories:Viewed: 15 - Published at: 9 years ago
Ingredients
- 6 tablespoons dry adzuki beans or 6 tablespoons a can of eden brand cooked unsweetened aduki beans, drained
- 1 pinch salt
- 2 tablespoons coconut nectar or 2 tablespoons other liquid sweetener
- 1 sweet potato
- 1/3 kabocha squash
- 5 -10 chestnuts, cooked and peeled (optional)
- 2 teaspoons agar-agar, powder
- 4 tablespoons erythritol, xylitol or 4 tablespoons coconut sugar crystals
Method
- (Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.) Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.
- Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.
- Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.
- Cut sweet potato and squash (wish skin on) into large chunks and steam until tender.
- Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square) and place them in an 8 - 8 inch square dish. I left the skins on but you can remove if you like.
- Cut chestnuts in half (if using) and add them to the pan.
- Spread adzuki beans on top.
- Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.
- Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.
- Dissolve 4 Tbsp of sugar and immediately pour into the square pan.
- Let it cool and refrigerate for a few hours until set.
- Infuse love, slice and serve!
