Adzuki Bean Cake

Serves 18

This interesting, not-too-sweet cake is representative of traditional Asian desserts, which tend to be less sweet than those from other cultures. Sweetened adzuki beans are a customary filling for baked goods of this kind. Use your choice of canned or cooked dry beans. Mochi sweet rice flour can be substituted to make the recipe truer to its origins.

Ingredients

1 1/2 cups cooked red adzuki beans, drained
1 1/2 cups evaporated cane juice sugar, divided
2 1/2 cups all purpose flour
1 cup white or brown rice flour
1 tablespoon baking soda
1/2 cup (1 stick) butter, melted
3 eggs
2 1/2 cups milk

Method

Preheat oven to 350°F. Spray a 9- x 13-inch baking dish with canola oil cooking spray; set aside.

Mash adzuki beans with 1/2 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.

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.

Nutrition

Per serving: 190 calories (60 from fat), 7g total fat, 3.5g saturated fat, 7g protein, 28g total carbohydrate (2g dietary fiber, 2g sugar), 50mg cholesterol, 240mg sodium

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