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4.15.2009

Adzuki and Sesame Cookies ...My Legume Love Affair 10




Anybody that knows me well enough knows that I love to stray from the normal. I probably could have been way more popular or understood if I didn't try to be so different . I guess that's the artist in me always trying to recreate and interpret. This month I have the fortune to host the fabulous Susan's of the Well Seasoned Cook, My Legume Love Affair 10. I chose to place a theme on this popular event for Starters and Desserts. I know that may stump some regular participants, but that's what I view what events are for, challenges.

This year I have been fascinated with the Adzuki bean. I used in a Daring Bakers Challenge as an ice cream flavor. In most of Asia, particularly Japan you will find Adzuki beans boiled to a a paste, sweetened with sugar, and used in all types of desserts and sweets. I decided to use the starchy and moist Adzuki paste I made from scratch,
you can but it ready made, with rice flour and rolled in Sesame seeds, This is a grown folks cookie. Not overly sweet , and a nice shortbread like texture with the nuttiness of toasted sesame . Enjoy with a cup of tea and relax.

Adzuki and Sesame Cookies
makes about 40 cookies
recipe can be divided in half
3 cups Rice Flour
1 cup sweetened red bean paste * can be purchased ready made in Asian food stores.
1 1/4 cup brown sugar
1 egg
12 tablespoons butter or 1 1/2 sticks
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon baking soda
sesame seeds to roll
In a mixing bowl cream brown sugar,butter, vanilla, and egg. Add red bean paste to creamed mixture. Gradually add in increments the dry ingredients( rice flour, baking powder, baking soda). Mix until well incorporated but not do over beat as you don't want to much air in the dough. Take mixture and roll into two logs. Take a sheet of wax paper and sprinkle sesame seeds. Roll the cookie dough logs on the wax paper until well covered with the Sesame seeds. Wrap securely in wax paper and chill in the refrigerator for at least 1 hour.

Preheat oven to 350F . Line cookie sheets with parchment or a Silpat. Slice cookies about 1/2 inch thick. Place on cookie sheet. These don't spread so much in baking but still leave space between cookies. Bake fr 10-15 minutes. Remove from oven and let the cookies sit on pan for about 2 minutes. Carefully remove and let them cool on wire rack.
* Red Bean Paste
I made my own Adzuki Paste.
Soak a small bag of small red beans ( Adzuki) in water overnight. Drain and rinse. Boil beans for about 1 hour or more if needed until soft enough to mash. About the last half hour of boiling add brown sugar to taste ( about 1 cup) and more water if necessary. If water goes down add more as needed . Cook down until beans are soft and water is low. Take an immersion blender and puree. Add about 1/2 cup vegetable oil to keep mixture moist. Store in airtight container.

You still have time to submit you enteries for My Legume Love Affair 10... Starters and Desserts. My Legume Love Affairs Deadline is April 30.Enter to win the great book !


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13 comments:

Deeba @Passionate About Baking said...

WOW Glamah...those really look pretty. I admire your adventurous streak!! Well done indeed!!

Rosa's Yummy Yums said...

I've never baked with beans, but I know that I'd love your pretty cookies!

Cheers,

Rosa

Nina Timm said...

I do not know about a "grown up" cookie, my kids will devour this!!!

chou said...

These sound wonderful! Hope you're enjoying a Chicago spring. It's my favorite time--be sure to check out the floral question mark at the point for me (just behind and to the right of the deer fountain).

Laurie said...

I don't think I have ever tried anything with adzuki.. but this sounds very creative! We have a traditional Italian sesame cookie which I love.. this would be a fun rendition to make. :)

Luca and Sabrina said...

Never tried Adzuki beans, but you know, curiosity kill the cat...and we're so curious! We have to try them! We have the same thought about the creativity, I mean we also need to stray from the normal.
Smashing cookies! They look so good!
Hugs and kisses
Sabrina&Luca

linda said...

Wonderful way of incorporating beans in cookies. I'm very curious about their taste and texture...

Jen of A2eatwrite said...

This is fascinating - there's no way I would have thought of this combination.

Your creativity just shines and shines.

Lori Lynn said...

So creative. i know i would adore these, not too sweet!
LL

The Duo Dishes said...

Baking with beans is unknown to us too. We've definitely heard of black bean brownies...why not red bean paste.

kellypea said...

I always enjoy seeing what you come up with and remember the last time you used adzuki beans in a sweet recipe. I admire you for your creativity and would like to think outside the box more often myself. With me, that's usually in the non-baked category, though, and even then, it's fairly predictable. I'll work on it! And I didn't know you were hosting this event so I better get hopping!

Jeanne said...

Is there no end to your creativity?? What a great idea!

lisamichele said...

I still have a ton of adzuki beans I need to use- left over from the DB Lavash and vegan dip challenge!! Your gorgeous and delicious looking cookies are perfect! Awesome idea, Court!