ScarlettGarden of Spring
December 22nd 2008 12:55
Garden of Spring
About white sweet bean paste
White bean paste is a flavourful, butter-like paste used in several Asian cuisines. Within Chinese cuisine, it is primarily used as a filling for sweet desserts and Chinese pastry.
Oiled sweet bean paste is mainly found as fillings for Chinese pastries, while un-oiled sweet bean pastes can be used to make tong sui. Japanese sweets pastries use primarily un-oiled sweet bean pastes.
Although they are called “sweet beans” by many non English natives I Asia. This is one of many examples of incorrect English utilized by many people in Asian Countries, especially Japan. As the beans are not actually sweet, but rather, they have been sweetened with sugar, they are in fact “sweetened beans.
About wagashi - Japanese Traditional Sweets
Wagashi are traditional Japanese confections that evolved into an art form in the ancient Imperial capital, Kyoto. The character pronounced ‘wa’ denotes thins Japanese, while the characters for ‘gashi’, an alliteration of kashi, have come to mean confections. Wagashi represent the essence of Japanese culture, and continue to be vital force in Japanese life.
1. Appearance
Shapes, colors and designs of wagashi, inspired as they are by Japanese literature, paintings and textiles, and often representing evocative images from nature, are a feast for the eyes.
2. Taste
This is of course a primary sense through which we experience wagashi. Since wagashi are made largely from various beans and grains that are staples of traditional, healthy Japanese diet, we are able to savor the distinctive flavors of their natural ingredients.
3. Texture
The softness, moistness, or crispness one feels when taking a piece of wagashi in one's hand, when cutting it to serve a friend, or when placing it in the mouth, all reveal the freshness, quality and uniqueness of wagashi's ingredients.
4. Scent
Fragrances of wagashi are delicate. Their ingredients have the subtlest of aromas which enhance the pleasure of the sweets without overwhelming the flavor and fragrance of the beverage with which they are served.
5. Sound
Wagashi's appeal to the ear comes from hearing the lyrical Japanese names of the different varieties spoken aloud and from the images these names evoke. Many names are derived from classical prose or poetry, while others may suggest a season.
INGREDIENTS
Makes 2
40 gm pine seeds, slightly mashed
strawberry essence, a little
For white sweet bean paste
100 gm white bean paste
40 gm sugar
20 gm corn oil
For green tea cake
80 gm flour
½ tablespoon green tea powder
3 eggs
80 gm sugar
1 tablespoon corn oil
2 tablespoons milk
30 gm cooked red beans
For ginseng cake
80 gm flour
1 tablespoon American ginseng powder
3 eggs
90 gm sugar
1 tablespoon corn oil
2 tablespoons milk
For garnish
green wagashi wrapping, as needed
yellow wagashi wrapping, as needed
1. preheat the oven to 175ºC. Grease and base-line two 13cm square cake tins.
2. For the green tea cake. Sift together the flour and green tea powder.
3. Beat the eggs and sugar together in a separate bowl, until firm. Add in the powder mixture and mix gently with hands.
4. Stir in the corn oil and milk, blend thoroughly.
5. Fold in the cooked red beans.
6. Pour the batter into the prepared tin, spread level and bake for30 minutes.
7. Leave the cakes to cool for 5 minutes, then remove from the tin and cut into two halves. Set aside.
8. For the ginseng cake. Sift together the flour and ginseng powder.
9. Beat the eggs and sugar together in a separate bowl, until firm. Add in the powder mixture and mix gently with hands.
10. Stir in the corn oil and milk, blend thoroughly.
11. Pour the batter into the prepared tin, spread level and bake for30 minutes.
12. Leave the cakes to cool for 5 minutes, then remove from the tin and cut into two halves. Set aside.
13. To prepare the white sweet bean paste, place the white bean paste in a heavy frying pan, add in the sugar and corn oil.
14. Stir-fry the paste rapidly on medium to low heat until it becomes a batter.
15. Divide the batter into two portions. Put the strawberry essence to a portion, and then knead thoroughly. Set aside.
16. Place one green tea cake on a serving plate. Sprinkle half the chopped pine seeds over on top.
17. Place the ginseng cake on top.
18. Mash the bean paste into fine sticks with a sieve and then place the paste sticks on the entire cake surface.
19. Decorate with green wagashi wrapping and yellow wagashi wrapping.
20. Serve.
**From “Fine Desserts with Less Sugar” and “Toraya English Web Page”**
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