Wednesday, 21 November 2018

Red Bean Dango in Matcha Tea 抹茶红豆白玉丸子

Smooth and springy glutinous rice balls sitting around a dollop of mildly sweetened red bean paste, in a shallow bowl of cold matcha tea 😋
I saw this yummy dessert in a TV program, and experimented it in my kitchen. I do not have a matcha bamboo whisk/brush, to I blended the matcha tea in a food blender to create the foamy top layer 😉

Serving: 2 persons

Sweet Red/Azuki Bean (125g)

Ingredients
50g Hokkaido Azuki/red bean*
water for boiling beans
25g raw sugar
2g rock sugar

* I bought the Hokkaido azuki beans from Don Don Donki at Orchard Central.


Directions
1. Rinse and soak red beans for about 2 to 3 hours. Pour away the water.


2. Add water and bring to a boil. Discard the water. The azuki beans I used did not foam during boiling. In contrast, the normal red beans usually would produce foam during boiling.



3. Add water and bring to a boil for about 10 minutes. Cover and keep in a thermal cooker to continue simmering for about 60 to 90 minutes.



4. Discard some of the red bean water, leaving about 1cm deep of water, or about the height of the beans. Bring to a boil.

When the beans has softened, add raw sugar and rock sugar. Stir till the sugar dissolved, and the beans have reached your desired softness.






6. Mash half of the beans and keep the other half as whole beans.

Stir to mix.

7. Transfer to a covered container and keep in the fridge till needed.


Glutinous Rice Ball


Ingredients

40g glutinous rice flour
2g caster sugar, optional
20g hot water
12~14g warm water, to be added slowly

Directions

1. Mix glutinous rice flour and caster sugar in a mixing bowl. Add 20g of hot water, without stirring, cover and rest for about 5~10 minutes.

2. Mix into rice crumbs, add the warm water in a few batches, until the crumbs come together to form into a pliable smooth dough.






3. Divide and shape the dough into 10 balls.

4. Cook the dough in boiling water till the dough balls float to the surface. Transfer the cooked rice balls to a bowl of icy water. Cover and set aside.

Matcha Tea

Ingredients
7~8g matcha powder, about 2 tsp
15~20g caster sugar, optional
10g hot water
140~160g cold water


Directions
1. Dissolve matcha powder, sugar in hot water in a blender cup.

2. Add cold water and blend till the matcha becomes foamy.

Serving

1. Pour cold matcha tea into a bowl. Arrange the cold glutinous rice balls in a star shape. Finally, scoop cold sweet azuki/red bean paste to the centre of the bowl. Ready to serve 😋😃





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