Sweetened red bean paste (anko) opens the door to East Asia, where it is used in a variety of Chinese, Japanese, and Korean desserts from soups to pancakes to ice creams. I have not worked with red beans before so I thought I’d give it a go. Note that red beans, also known as azuki or adzuki beans, should not be confused with red kidney beans, which are much larger in size.
Recently I came across a very inviting recipe for raw buckwheat cinnamon rolls which looked just like swiss rolls. Currently in a buckwheat phase, I combined the idea of a buckwheat roll with anko filling, thinking that the earthy buckwheat flavor would be a nice complement the sweet anko. In the original recipe, 100% raw groats were used, but I decided soaking and sprouting would be better on the digestive system.
Red bean paste generally comes in two consistencies: chunky (tsubu-an) and pureed (koshi-an). I went for a chunkier filling as I prefer more bite to the rolls. Most recipes call for a 1:1 ratio of beans to sugar but I drastically reduced the sugar amount, because the rolls had dates in them and I didn’t want to overdo the sugar.
But it still turned out quite a sugar-rush though. Buckwheat + dates + sweetened red beans, that makes a triple carbo-load! Also the rolls lacked textural contrast as everything was quite pasty (somewhat like energy balls). On hindsight, chop nuts such as walnuts studded on top would add a lovely crunch. Even better, use crushed pistachios for a red-and-green festive look that would be perfect for Christmas. Overall I love the concept of the buckwheat rolls but the filling needs tweaking.
- Raw & Sprouted Buckwheat Rolls
- ⅔ cup raw buckwheat groats
- ⅔ cup Medjool dates (about 8 dates), coarsely chopped
- ⅔ cup (125 grams) red beans (adzuki beans)
- 2 tablespoons sugar
- Day 1: soak buckwheat. Two days before making the rolls, soak the buckwheat overnight in water.
- Day 2: sprout buckwheat and soak red beans. The next day, drain the buckwheat and rinse well under running water to remove the slime. Once the water runs clear, leave the groats in the sieve and place it away from direct sunlight. Allow the groats to sprout for one day. Also, soak the red beans overnight in water.
- Day 3: make the rolls.
- First prepare the red bean paste. Drain the beans and put them in a saucepan with water to cover. Bring the water to a boil, boil for a minute then drain the beans. Repeat the boiling and rinsing three times. (Apparently this helps to get rid of the impurities and give a cleaner taste). Then add water again, just enough to cover the beans, and boil for about one hour until the beans can be squashed easily with the back of a spoon. Drain the beans, reserving the cooking liquid. Add sugar and mix well. If it is too dry, add a little of the reserved cooking liquid back in. Once sugar has completely mixed in, pour into a container to cool down.
- Meanwhile as the red beans are boiling, prepare the buckwheat paste. Place sprouted buckwheat and dates into the food processor and pulse until slightly crumbled and doughy, but with some bits of buckwheat groats still visible (I may have overprocessed mine!). Then spread dough out onto a parchment paper and press the dough into a square/rectangle that is roughly ¼-inch thick.
- Spread the red bean paste over all of the dough except for about ½-inch along the far long edge.
- Roll the dough up by making a small fold along the near edge, pressing it down, peeling back the parchment, and continuing to roll in the same way, making sure to press the whole thing together as you go so that you have a tight roll. Refrigerate for a few hours to harden.
- For a clean slice, use a thread to cut into 1-inch pieces.