Cuisine: Asia

Adzuki Bean & Persimmon Thumbprint Cookies

The other day I was thinking of how I could pair two food groups that I have enjoyed using over the years. One being the Japanese red adzuki beans and the other was the persimmon fruit.

The intriguing world of azuki beans has strong roots in Japanese culinary traditions as well, playing a versatile role in sweet and savory dishes.

Likewise, persimmons are a cherished aspect of the Japanese culinary culture. With their vibrant orange hue and sweet, honey-like flavor, they are a favorite autumn and winter fruit. Persimmons have been cultivated in Japan for over a thousand years and are celebrated in art, poetry, and cuisine.

Combining the two in a dessert seems only logical as the red bean paste complements persimmons so nicely, it works out real well. The red bean paste, also known as ‘anko’ in Japanese, is made from adzuki beans that are boiled with sugar. Its flavor is sweet and savory at the same time, with notes of chocolate and walnuts.

Red Bean paste comes in many shapes and forms, but one thing is constant: the ingredient is a special and meaningful component of different East Asian cultures. You can find red bean paste in many different dishes out of Japan, China, Korea and in recipes used all over the world. 

Today, my recipe development is centered around two kinds of thumbprint cookies:

  • Adzuki Bean Oatmeal Flax Cookies w/ Persimmon Compote
  • Persimmon Oatmeal Cookies w/ Adzuki Red Bean Paste
Print Recipe
 Adzuki Bean & Persimmon Thumbprint Cookies
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Course dessert
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Keyword adzuki bean & persimmon thumbprint cookies
Servings
Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Adzuki Bean Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
Course dessert
Cuisine Asia
Keyword adzuki bean & persimmon thumbprint cookies
Servings
Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Adzuki Bean Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
Votes: 1
Rating: 5
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Instructions
Persimmon Compote
  1. Peel persimmon, dice & puree in a cup processor. Place persimmon, sugar & lemon juice in a small saucepan. Cook over a medium high heat, stirring constantly for about 5-8 minutes until mixture becomes sticky & jam like. Set aside to cool.
Adzuki Bean Cookies
  1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
  2. Place the bean paste in another bowl along with the butter, 1/2 cup sugar, egg yolk & vanilla. Mix with an electric hand mixer until combined, scraping down sides of bowl.
  3. Pour bean mixture into the oat mixture & stir by hand until almost combined; add the nuts & flaxseed & stir until just blended.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Place egg white in a small dish. Combine 1/4 cup each of ground flaxseed & brown sugar in a shallow dish. Roll slightly rounded Tbsp of dough into balls. Dip one ball at a time into egg white & then in the sugar mixture. Place 2-inches apart on prepared baking sheet. Press your thumb or index finger into the middle of each cookie. Divide persimmon compote between cookies filling each indentation.
  6. Bake for about 16 minutes until set. Transfer to a wire rack to cool. Yield is about 32 cookies depending on the size you prefer to make them.
Persimmon Oatmeal Cookies
  1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, 5-spice, baking powder, salt & ground flaxseeds & process until combined. Transfer to a large bowl.
  2. Peel persimmon, dice & puree in a cup processor. In a separate bowl, place the persimmon puree, sugar, oil & vanilla & mix until smooth.
  3. Pour the wet ingredients into the dry ingredients, mixing with a wide spatula just until batter begins to come together, being careful not to overwork it. Add walnuts, folding to distribute them evenly throughout.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Using a small cookie scoop, scoop out cookie dough onto prepared cookie sheet. Make a well or thumbprint shaped indent in the center of each ball of dough. Divide reserved adzuki bean paste between cookies filling each indentation.
  6. Bake for 11-12 minutes. Don't overbake. Transfer to a wire rack to cool. Yield is about 30 cookies depending on the size you prefer to make them.

Adzuki Sweet Red Bean Rugelach

Aduki, or adzuki beans, also known as cowpeas or red mung beans, are small red sweet-flavored beans popular in Oriental cuisine. They come from East Asia and are prevalent in places like Japan, China, and Korea, playing a versatile role that can be used in sweet and savory dishes.

  • Regarding sweet dishes, you can use them to make red bean paste, which can be used as a filling for desserts like mochi, pancakes, or ice cream. You can also use them to make sweet aduki bean soup, a popular dessert in Japan.
  • Adzuki beans can also be used in savory dishes, such as stews, soups, and curries. They work particularly well in dishes with a slightly sweet flavor, such as a Japanese-style curry.
  • Using adzuki beans in a salad adds some protein and texture. They work particularly well in salads with a slightly sweet dressing, such as a sweet mustard dressing.
  • For a snack, adzuki beans can be roasted in the oven with some spices to create a crunchy snack high in protein and fiber.

Rugelach is an irresistible baked treat which is both delicious and versatile. So is it a pastry or a cookie? Rugelach’s unique buttery, tender dough wrapped around any variety of tasty fillings seems to straddle the line.

Traditionally, rugelach was made with yeast dough but the pastry has evolved and is now made with cream cheese which is both quicker and easier to make. The cream cheese dough was first used by North American bakers in the 1940’s, and now forms the staple of the modern rugelach we know today.

This Jewish-Asian fusion cookie combines Jewish rugelach pastry and the widely popular Asian dessert filling: adzuki red bean paste. The pastry dough and red bean paste are rolled together, then sprinkled with black sesame seeds and coarse sugar. When baked it creates a cookie that is ‘nutty’, sweet, buttery and crispy. Perfect for the holidays!

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 Adzuki Sweet Red Bean Rugelach
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Ingredients
Rugelach
Filling
Course dessert
Cuisine Asia
Keyword adzuki red bean rugelach
Servings
Ingredients
Rugelach
Filling
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Instructions
  1. In a food processor, whisk together flour & salt. Add cream cheese & butter; cut into the flour mixture until coarse crumbs form.
  2. Add egg yolk & cold water to the dough, combining until the mixture is thoroughly moistened & clumpy. Gather dough together into a rough ball & divide in half, flattening each half into a disk. Wrap disks & refrigerate, 2 hours or overnight.
  3. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  4. Roll out each disk into a 1/8" - 3/16" thick circle, dusting with powdered sugar to prevent sticking. Spread with red bean paste, leaving a 1/4" border around the edges. Using a sharp knife or pizza cutter, cut the circle into 16 equal triangular slices.
  5. To roll, cut a little notch into the wide end of the triangle & pull the ends apart slightly. Start with that same side & roll inwards, taking care not to roll too tightly and squeeze out the filling. Tuck the end underneath & pinch slightly to fix in place. Repeat for the remaining pieces. Brush rugelach lightly with egg wash then sprinkle with black sesame seeds & coarse sugar.
  6. Space at least 1" apart on baking sheet. Refrigerate for another 20 minutes. Bake for 20-24 minutes until cookies are golden brown. Remove, dust with a little powdered sugar, and let cool for 5 minutes before transferring to a cooling rack.
  7. Remove from oven & allow to cool for 5 minutes before transferring to a cooling rack.

Apricot Chai Liqueur Scones

I’ve probably posted at least twenty different kinds of scones on the blog over the years, but I had yet to make scones using chai ‘liqueur’.

There are many recipes using chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur in these scones as well to pop up the flavor a bit more.

And while most fruits pair well with chai, some may have a delicate flavor that won’t taste great with the various spices in chai. When selecting these fruits, always go for dried options such as raisins, prunes, dates, apricots, figs, and peaches.

These scones make an excellent choice for breakfast or as an afternoon snack this time of year.

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 Apricot Chai Liqueur Scones
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Course Brunch
Cuisine Asia
Keyword apricot chai liqueur scones
Servings
SCONES
Ingredients
Scones
Chai Cream Cheese Icing
Course Brunch
Cuisine Asia
Keyword apricot chai liqueur scones
Servings
SCONES
Ingredients
Scones
Chai Cream Cheese Icing
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Instructions
Scones
  1. Preheat oven to 375 F. Line a large baking sheet with parchment paper.
  2. In a food processor, combine flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Cut in butter until mixture resembles coarse crumbs. Place in a large bowl.
  3. In a small bowl combine egg, chai liqueur & sour cream. Add wet mixture to flour mixture along with the apricots. Stir ONLY until combined. Do NOT overmix.
  4. Divide dough in half. Using a spatula scrape each piece of dough onto the parchment paper on the baking sheet. Dip the spatula in flour, then flatten each piece of dough to about 1-inch in height as well as forming it in a circle shape. Cut each round into 8 wedges.
  5. Bake scones for 12 to 15 minutes or until golden brown. Remove from baking sheet. Recut the scones. Cool slightly on wire rack.
Icing
  1. Using a mixer, combine cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light & fluffy. Pipe over scones.
Recipe Notes

The amount of sugar used in these scones is what you prefer personally. I only used the 1/3 cup which makes them nice to serve with coffee.

Black Sesame Seed Cookies

Black sesame seed cookies are enjoyed for their unique combination of nutty, earthy flavor and visually appealing dark color. They offer a different flavor profile than white sesame cookies, with a richer, more pronounced taste that can be balanced with sweetness. Additionally, the black sesame seeds contribute to a subtle crunch and visual appeal.

Black sesame seeds are a popular ingredient in Asian cuisine used in sweet and savory dishes. In traditional Chinese and Japanese cooking, these seeds are often ground into a paste and used as a filling for pastries and dumplings. They are also sprinkled on rice dishes, noodles, and vegetables for flavor and crunch.

Black sesame seeds hold significant positive symbolism in many cultures, particularly in Asian traditions and Hinduism. They are often associated with longevity, good health, prosperity, and spiritual purity. 

The ‘Open Sesame’ phrase that originated from the story of Ali Baba and the Forty Thieves from One Thousand and One Nights, where the words ‘open sesame’ were used to open a cave containing treasure. The phrase refers to the sesame seed pods feature of splitting open to reveal its contents, symbolizing the unlocking of treasures and knowledge.

Today, I had originally started out to bake some quick little flaxseed cookies but when I realized I was out of flaxseed but had some black sesame seeds on hand, they became one of those ‘the same only different’ type cookies. Brion & I were pleasantly surprised at how nice they tasted.

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 Black Sesame Seed Cookies
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Course dessert
Cuisine Asia
Keyword black sesame seed cookies
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Ingredients
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Instructions
  1. Preheat oven to 350 F.
  2. In bowl, beat together butter with brown & white sugars until light; beat in egg & vanilla.
  3. In separate bowl, whisk together flour, oats, black sesame seeds & baking soda; stir into butter mixture until soft dough forms.
  4. Drop by level tablespoonfuls, 2 inches (5 cm) apart, on ungreased rimless baking sheets. Bake in top & bottom thirds of oven, rotating & switching pans halfway through, until golden, about 8 minutes. Let cool on pan on rack for 2 minutes.
  5. Transfer cookies to rack; let cool.

Strawberry Cinnamon Scones w/ Sweet Red Bean Filling

Strawberries … one of spring’s (or really any time’s) best flavors. Add some scones with their heavenly, lightly sweet, moist and perfectly fluffy texture. Together, it’s really a match made in heaven.

The wonderful thing about scones is that you can create so many different flavors – whether they are savory or sweet! Today my choice was to pair strawberries with sweetened adzuki red beans. It’s the perfect blend between a classic American pastry and the most popular Korean bread filling.

One of the great things about red bean paste is how it can be paired with almost anything! Well…… maybe not everything, but with dessert ingredients, I have found that it is very versatile. Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.

Soft, strawberry scones paired with a creamy, sweetened red bean paste make them hard to resist. These seasonal bites make a great addition to a brunch menu!

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 Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
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Keyword Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
Servings
Ingredients
Scones
Filling
Topping
Course Brunch
Cuisine Asia
Keyword Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
Servings
Ingredients
Scones
Filling
Topping
Votes: 1
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Instructions
Scones
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder & salt.
  3. Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs.
  4. Make a well in center of ingredients, add milk all at once, mix quickly with a fork to just combine ingredients.
  5. On a floured surface , roll dough out thinly to about 1/4-inch thickness. Cut into rounds with a 4-inch cutter.
  6. Place a Tbsp of red bean paste ( I used the whole 500 gm pkg for the 36 scones) on one side of each round. Fold the round in half with red bean paste inside. In a small dish, combine sugar & cinnamon. Melt butter & brush tops of each half moon lightly with butter. Generously sprinkle each scone with cinnamon mixture.
  7. Place on prepared baking sheet. Bake for 10-15 minutes or until golden brown. Remove from oven & cool on a wire rack.
Topping
  1. Clean & hull strawberries. Dice berries in small size. Combine with either purchased or homemade strawberry gel. Top each scone with a spoonful of glazed strawberries. Serve.
Recipe Notes

Strawberry Glaze
1 cup fresh strawberries, cleaned
1 cup sugar
3 Tbsp cornstarch
3/4 cup water

• Using a food processor, puree the fresh strawberries & set aside.
• Combine the sugar & cornstarch in a saucepan.
• Then, stir in the pureed strawberries & water.
• Next, bring the mixture to a boil, stirring constantly.
• Cook while stirring the glaze for 3-5 minutes, until thick.
• Remove the pan from heat push through a sieve. Cool.

Seafood Meatballs w/ Orzo

Meatballs have become a beloved culinary delight in various cuisines around the world. The concept of combining ground meat with other ingredients to form compact balls can be traced back to ancient civilizations.

While commonly associated with Italian cuisine, the origin of meatballs is a tale that stretches across time and cultures.

Sweden has made its mark on the global meatball scene with its distinctive version, known as köttbullar. Swedish meatballs gained international recognition, thanks in part to the association with the popular furniture retailer, IKEA.

The Middle East boasts its own variation of meatballs, known as kofta. Kofta has a long history in the region and can be found in various Middle Eastern and Mediterranean countries, including Turkey, Lebanon, Egypt, and others.

Meatballs have traveled the world, adapting and evolving to suit different tastes and ingredients.

Asian cuisines have their own variations of meatballs. In Thailand, fish balls are popular street food made from a paste of minced fish, mixed with herbs, spices, and sometimes starch to achieve a firm texture. They are usually served in soups, stir-fries, or on skewers with dipping sauces.

As immigrants from various countries arrived in North America, they brought with them their culinary traditions, including their beloved meatball recipes.

In recent years, the popularity of global cuisine has further fueled the creativity and innovation around meatballs in North America. Food trucks and trendy restaurants offer inventive variations, such as fusion meatballs with a blend of different cultural flavors or vegetarian and vegan alternatives made with plant-based ingredients like lentils, mushrooms, or chickpeas.

Today, meatballs in North America can be found in a variety of forms and flavors, reflecting the country’s multicultural heritage.

Whether enjoyed in a tomato-based sauce with pasta, in a creamy gravy with lingonberry sauce, or alongside aromatic rice and fragrant spices, meatballs continue to satisfy appetites. The enduring popularity of meatballs is a testament to their versatility and the universal appeal of a simple, comforting dish.

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 Seafood Meatballs w/ Orzo
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Cuisine Asia
Keyword seafood meatballs w/ orzo
Servings
MEATBALLS
Ingredients
Orzo Pasta
Sauce
Seafood Meatballs
Cuisine Asia
Keyword seafood meatballs w/ orzo
Servings
MEATBALLS
Ingredients
Orzo Pasta
Sauce
Seafood Meatballs
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Instructions
Orzo
  1. Bring 2 1/2 cups vegetable broth to a boil & cook orzo until tender. Drain excess vegetable broth from orzo & reserve. Set orzo & reserved water aside.
Sauce
  1. In a saucepan over medium heat, melt butter & add the garlic. Cook 3-4 minutes while stirring. Whish in remaining sauce ingredients. Simmer 4-5 minutes, stirring until sauce slightly thickens. Remove from heat.
Seafood Meatballs
  1. In a small bowl, mix the eggs & lemon juice. Place all meatball ingredients (except the olive oil) in the bowl of a food processor & pulse until combined.
  2. In a large saucepan, heat olive oil over medium-low heat. Scope seafood mixture (makes 20 balls) into saucepan. Using a large spoon, continuously turn the meatballs until all sides obtain a golden brown color. Place meatballs on a plate lined with paper towel.
Serving
  1. On a large platter, place orzo & top with seafood meatballs. Drizzle sauce over all. Place in the microwave for a couple of minutes just to ensure everything is hot for serving.

Hoisin Beef & Rice Roulade

Hoisin is not a sauce I use regularly but in this case I found it puts a nice Asian twist on a traditional meatloaf. Impressive enough to serve to guests but easy enough to prepare on a weeknight.

The history of hoisin sauce is as rich and complex as its flavor. The name ‘hoisin’ comes from the Chinese phrase meaning ‘seafood sauce’ due to its seafood-like flavor but ironically, the sauce doesn’t contain any seafood. It’s believed to have originated in southern China, and its use has evolved over centuries. Once a luxury only the wealthy could afford, it has become a staple in Chinese households and restaurants worldwide. An intriguing tale associated with hoisin sauce is its role during the mid-Autumn festival in China, where it’s used in preparing traditional mooncakes, symbolizing unity and completeness.

Traditionally, hoisin sauce was made from fermented soybeans, rice wine, sugar, spices, and other ingredients. Today, hoisin sauce is widely used in many Chinese dishes including Peking duck, dim sum, barbecued pork, and spring rolls. It has also become a popular ingredient in other Asian cuisines such as Japanese and Vietnamese.

Hoisin sauce is a culinary chameleon, seamlessly blending into a wide array of dishes. Some of the many roles of hoisin sauce are as a

  • Dipping sauce for spring rolls, dumplings, and other appetizers. Its sweet and savory notes perfectly balance the flavors of these bite-sized delights.
  • As marinade and glaze hoisin sauce works wonders with meats like chicken, pork, and beef. The sugars in the sauce caramelize beautifully when grilled, creating a rich and flavorful exterior.
  • Adding hoisin sauce to stir-fried vegetables and proteins introduces a delectable dimension to your dishes. Its thick consistency helps create a glossy coating that clings to the ingredients, delivering an irresistible taste in every bite.
  • From noodle stir-fries to fried rice, hoisin sauce can elevate these dishes with its unique blend of flavors. Just a drizzle can transform a simple plate of noodles into a gourmet delight.
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 Hoisin Beef & Rice Roulade
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Course Main Dish
Cuisine Asia
Keyword hoisin beef & rice roulade
Servings
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Rating: 5
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Instructions
  1. Prepare rice according to package directions. Cool slightly. Stir cooked rice with carrot, red pepper, green onion & cilantro. Reserve.
  2. Preheat oven to 350 F. In a medium sized bowl, stir breadcrumbs with milk, eggs, ginger, Worcestershire sauce, garlic, salt & pepper. Let stand for 5 minutes.
  3. Line a rimmed baking sheet with foil. Grease foil well; top with a second sheet of foil (to use as a guide when rolling the beef). Crumble beef into bread crumb mixture; mix gently until combined. Press the beef into a 1/3-inch thick, rectangular layer on the prepared baking sheet.
  4. Spread rice mixture evenly over the beef, leaving a 1-inch border around the edge. Roll beef, jellyroll-style, using the top layer of foil to guide & shape the beef into a compact log. Discard extra foil. Smooth the surface using fingers to fill in any gaps. Pinch ends closed. Bake for 45 minutes.
  5. Meanwhile, stir hoisin sauce with lime juice, ketchup, honey & sesame oil; brush evenly over roulade. Bake roulade for an additional 15 minutes.

Adzuki Bean Bolognese Lasagna

Ordering a lasagna Bolognese in Italy might leave some North Americans a bit surprised by the dish placed before them. The traditional recipe layers lasagna noodles with a meaty ragù and creamy, white béchamel sauce, a very different recipe than the lasagna Bolognese served in North America where the layers of noodles alternate with tomato sauce, meat, mozzarella, and ricotta cheese. 

A while back Brion and I were in an Asian Supermarket, and I became very interested in some of the desserts made with sweet red adzuki bean paste. In October (2023), I used it in some ‘Anpan Buns’ that I posted on the blog. We really enjoyed them so I wanted to explore the savory side of this bean.

Adzuki beans have a unique and distinct taste that can be described as mildly sweet and nutty with a slightly earthy undertone. The flavor is not overpowering and is often described as more delicate compared to other beans like black beans or kidney beans. The sweetness is subtle, making adzuki beans particularly suitable for both sweet and savory dishes.

In North America they often are put to savory use, mixed into salads, cooked with rice and dropped into soups. Like other beans, adzuki are a good source of protein. Unlike many other dried legumes, they don’t have to be soaked before cooking.

Getting back to today’s lasagna, I thought if I added some cooked adzuki beans to the Bolognese sauce might just make this classic dish even better.

Print Recipe
 Beef & Adzuki Bean Lasagna
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Course Main Dish
Cuisine Asia
Keyword beef & adzuki bean lasagna
Servings
Ingredients
Bolognese Sauce
Béchamel Sauce
Other Ingredients
Course Main Dish
Cuisine Asia
Keyword beef & adzuki bean lasagna
Servings
Ingredients
Bolognese Sauce
Béchamel Sauce
Other Ingredients
Votes: 1
Rating: 5
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Instructions
Bolognese Sauce
  1. Heat a large pot over medium heat. Add oil, garlic & onions. Sauté until fragrant, for a minute or two, avoid browning. Then add ground meat.
  2. Sauté the ground meat until it is no longer pink. Add carrot & celery & sauté for about one minute.
  3. Add the liquids – seasoned, diced tomatoes & tomato paste & cooked adzuki beans. Stir to combine. Heat it on medium high heat & let it come to a boil.
  4. Add the rest of the seasonings – basil, oregano, beef bouillon, salt & pepper. Stir to combine. Lower heat to medium heat & let it cook for another ~10 minutes, or until sauce thickens.
  5. Remove from heat & set aside.
Béchamel Sauce
  1. Add butter to a medium pot & heat over medium heat. Once butter is melted (avoid browning butter), add flour to pot. Using a whisk, whisk to combine. Mixture will be slightly clumpy.
  2. Immediately add milk into the pot and bring to medium high heat so that it comes to a boil. Whisk continuously until mixture is smooth & thickens.
  3. Once mixture reaches desired thick consistency, add salt & pepper. Stir to combine, then remove from heat.
Assembly/Bake
  1. Preheat oven to 375 F.
  2. Place a thin layer of Bolognese sauce on the bottom of a deep 9 x 13-inch baking dish.
  3. Start layering with 2 of the rectangular lasagna sheets, then add 1/4 of the Bolognese sauce, and then 1/4 of the béchamel sauce & cheese.
  4. Repeat 3 more times. There should be a total of four sets of lasagna sheets/Bolognese sauce/béchamel sauce & cheese layers. Sprinkle it with remaining cheese to top it off.
  5. Place casserole dish in the oven & place a cookie sheet under the casserole dish to catch any potential drippings. Bake for 45 minutes, then (optional) broil for 2 minutes to brown the top.
  6. Remove dish from oven and let it sit for 20 minutes before cutting into lasagna. Garnish with parsley & serve!
Recipe Notes
  • This recipe will easily serve 8-10 people. With just 2 of us, I still like to make the full recipe so I can freeze the rest for future meals.
  • On the other hand, the recipe can be easily halved if you wish.
  • To cook the adzuki beans:
  • Use a strainer to rinse the dried beans under cold water. Remove any debris, stones or deformed beans from the mix and thoroughly drain the beans afterward.
  • Fill a pot with water, add the beans and bring it to a boil. After the water has started to boil, reduce the heat to a simmer, and continue cooking the beans for about 45-60 minutes. The adzuki beans will be ready once the beans are fork tender. Drain.

Adzuki Sweet Red Bean Scones

I have made all sorts of scones in my life. On the blog I have posted at least twenty different kinds using various fruits, flours and spices. Just recently, I became interested in the sweetened adzuki red bean paste.

Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.

There are two most common types of red bean paste:

  • Tsubuan – the paste has a chunky texture with bean shapes still intact.
  • Koshian – the paste has a fine, smooth texture.

With my scones today, I divided the scone batter in half, topped it with red bean paste then added the rest of the batter creating a ‘sandwich’ look. It’s the perfect blend of a classic North American pastry and the most popular Korean red bean filling.

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 Adzuki Sweet Red Bean Scones
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Keyword adzuki sweet red bean scones
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Course dessert
Cuisine Asia
Keyword adzuki sweet red bean scones
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F. Line an 8-inch round pan with parchment paper.
  2. In a large bowl, combine sugar, flour, ginger, baking powder & salt.
  3. Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs. Set aside.
  4. Whisk together eggs, sour cream & vanilla. Mix the wet ingredients with the dry ingredients, mixing until just combined.
  5. Spoon half of the dough into prepared baking pan. With a fork slightly pat evenly over pan. Top with spoonful's of red bean paste then distribute it evenly over dough. Place the remaining dough on top of beans & distribute evenly. Sprinkle with black sesame seeds.
  6. Bake for 25 -30 minutes or until golden & tests done with a wooden pick. Remove from oven & cool on a wire rack. Slice in wedges & serve.

Pulled Pork Naan Pizza w/ Peach Onion Chutney

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans.

The Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest three-day multicultural events, taking place every August. The festival showcases a diversity of cuisine, entertainment, interpretive materials, and crafts worldwide. There is no admission to enter or to watch the many cultural dances and folk music shows throughout the day. Attendees will be able to purchase various food made by the pavilions. Due to the renovations currently happening at William Hawrelak Park, the festival has been relocated to the Edmonton Exhibition Lands and Borden Parks. 

Today, I’m doing a savory version with some pulled pork with a seasonal fresh peach and onion chutney. Chutney is a condiment that originated in India that can add an extra zing to your meal. A chutney may be sweet and spicy or sweet and savory, depending on the spices and other ingredients used. Often served with meats, such as chicken, pork, or ham, as well as fish.

You’ve likely eaten naan bread at some time. The tasty Indian flatbread is traditionally cooked in the tandoor, carries a slight smoky aroma, and has a soft texture with pillow-like pockets studded over the top. Puffed flatbread has the power to move beyond a dinner accompaniment. It’s worthy of a role far better — like actually being the main course.

It proves to be super versatile — naan is soft and sturdy enough to take the place of bread, thin enough to be used as a flatbread or pizza dough, and pliable enough to work as a tortilla. It can be soaked, baked, fried, and folded to take on some surprising and delicious forms such as French toast, savory bread pudding, paninis, nachos or even as a dessert naan bread with bananas, strawberries & chocolate.

Ever since Brion & I got ‘tuned in’ to savory naan bread pizzas, we love them no matter what the topping is. Should be a good meal for today!

Print Recipe
 Pulled Pork Naan Pizza w/ Peach Onion Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asia
Keyword pulled pork naan pizza w/ peach onion chutney
Servings
Ingredients
Peach Onion Chutney
Caramelized Onions
Other Ingredients
Course Main Dish
Cuisine Asia
Keyword pulled pork naan pizza w/ peach onion chutney
Servings
Ingredients
Peach Onion Chutney
Caramelized Onions
Other Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Peach Onion Chutney
  1. In a large heavy pot, combine sugar, vinegar, ginger, cumin, cinnamon & pepper flakes. Bring to a simmer over low heat, stirring until sugar dissolves. Add peaches & onion; increase heat to medium high & cook until peaches are tender & mixture thickens. Cool. ( I prefer to make this a day ahead).
Caramelized Onions
  1. In a skillet, heat oil until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture has evaporated & onion is soft. Reduce heat, sprinkle with vinegar. Cook & stir until golden. Add brown sugar, stirring until caramel in color. Remove from heat & cool.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, place 4 Naan breads & place on a baking sheet.
  3. Carefully spread peach onion chutney liberally over each Naan bread. Sprinkle each with a bit of grated cheese.
  4. Layer with pulled pork & caramelized onions. Top with remaining cheese & bake 15-20 minutes or until hot & bubbly. Remove from oven & serve.