Adzuki Bean Cake
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Chef & Child Ingredient of the Month, January 2016
1½ cup cooked red adzuki beans, drained
1½ cup evaporated cane juice sugar, divided
2½ cup all purpose flour
1 cup white or brown rice flour
1 tablespoon baking soda
½ cup (1 stick) butter, melted
2½ cup milk
1. Preheat the oven to 350°F. Spray a 9x13-inch baking dish with canola oil cooking spray; set aside.
2. Mash adzuki beans with ½ cup of the sugar in a large bowl by hand or in a food processor; set aside. In a large bowl, mix flours with baking soda, then add butter, eggs, milk and remaining 1 cup sugar. Beat with an electric mixer on medium speed for 2 minutes. Increase speed to high and continue to beat an additional 2 minutes.
3. Spread half of the batter into the prepared pan, then carefully spread adzuki bean mixture over batter. (If necessary, add a little batter to beans to make them spreadable.) The adzuki beans will blend into the batter a bit. Top with remaining batter, spreading it out evenly. Bake for 40 to 50 minutes, or until done when tested with a toothpick.
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