Matcha Adzuki Muffins (Vegan) – 抹茶小紅豆松糕(素)

Matcha + Adzuki is a Japanese classic combination that never fails to win me over. The colours look wonderful together, there’s a chock-full of wholesome ingredients (protein packed!) in them, and If there’s one such recipe with this combination that’s guilt-free, this is it. Plus, it’s really simple to get all the ingredients together; chuck them in a huge mixing bowl, mix it all up by hand, divide them into equal portions and voilà!

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Personal Note:

  • I repeated this recipe twice (once with cake flour and the other with top flour) and for both times, my batter appeared to have a thicker consistency than what it seems to be like in his YouTube video. That could due to the reduction in fluids (i.e. maple syrup) to 150g so I would suggest not to. (I have an innate assumption the sugar content in all recipes is an overkill.)
  • For the third time, I tested it out again using the original 180g maple syrup and 300g top flour (instead of 400g) and the batter did appear closer to that in his video and the muffins turned out lighter and fluffier (no photos for this batch).
  • This weekend (the 4th time!), I’m going to gradually add in the flour until it reaches my desired consistency. Peaceful cuisine has another muffin recipe here that only uses 200g of flour (i.e. flour-to-fluids = 70%) while this recipe’s ratio is 87%. Perhaps 400g of flour used in this recipe is slightly excessive; maybe I’ll hover around 320-350g. I shall test it out and update the outcome here. Also avoid over-mixing the batter as gluten develops with continued mixing, resulting in a tougher and less risen end-product rather than one which is tender and well-leavened.

Adapted from Peaceful Cuisine

Ingredients (For 12 muffins):
100g adzuki beans
100g raw cashew nuts
40g palm sugar (I used gula melaka)
180g maple syrup (I used Capilano australian honey)
80g vegetable oil
200g unsweetened soy milk
1tbsp matcha powder
1tbsp baking powder
400g pastry flour (I used top flour)

Directions:
  1. Submerged red beans fully in water and soak them overnight (or minimum 4 hours). Drain the water, rinse the beans until water runs clear. In a pot, place the cleansed red beans and cover with fresh water. Bring to a boil with lid on for 5 minutes and reduce to a simmer with lid slightly released to allow steam to escape. Leave to cook for about 60 minutes or till softened. Add more water if necessary.
  2. Add palm sugar into red beans and stir well. Boil until excess water is evaporated. Set aside to cool.
  3. Roast cashew nuts in a non-stick pan over low heat until browned. Set aside.
  4. In a large mixing bowl, add in maple syrup, oil, soy milk and stir. Sieve in flour, matcha powder, baking powder and stir well with a rubber spatula until a smooth mixture is formed.
  5. Fold in adzuki beans and cashew nuts until well combined.
  6. Line muffin tray and fill each liner to about 3/4 full. (I used a spring-release ice cream scoop for easy handling)
  7. Bake at 180C for 25 minutes till surface is golden brown.
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roasted cashews (L), sweetened beans (R)

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sticky and clumpy batter…

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dense and moist muffins; I’d have preferred fluffier ones

Below: second batch – decided to mash the beans up and use as stuffing

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