Photograph of the finished Kintsuba

Japan · Bánh đậu đỏ áo bột Kintsuba

Kintsuba

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red bean Red bean 1.3 lb
  • Photograph of Sugar Sugar 9.9 oz
  • Photograph of Agar powder Agar powder 0.3 oz
  • Photograph of Flour Flour 5.6 oz
  • Photograph of Tapioca starch Tapioca starch 1.4 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Simmer red beans until tender but still intact, then stir-fry with sugar until the liquid evaporates.
  2. 2 Mix the agar powder with water, heat until dissolved, then mix it into the bean paste to help the filling solidify and hold its shape.
  3. 3 Pour into a square mold, spread evenly, and refrigerate for 2 hours until firm, then cut into square blocks.
  4. 4 Prepare a thin batter by mixing wheat flour, tapioca starch, and water, just enough to coat the entire surface with a very thin layer.
  5. 5 Dip each side of the tofu block into the flour and then press it onto a hot, oiled pan, repeating the process for all six sides.

With an appliance

  • Oven 1 hr

    Replace step 5: Spread the bread on the top rack of the oven at 240 degrees for 12 minutes, then rotate the tray at minute 6. The heat from above sears the surface evenly without needing to constantly monitor it, but the smoky flavor will be milder than with direct baking.

Start cooking