For the adzuki bean paste (Tsubu-an) 150g adzuki beans 100g beet sugar a pinch of salt
For the batter 150g rice flour 30g beet sugar 2g baking soda 8g matcha 150g plant-based milk 20g mirin (optional)
1. put adzuki beans and water into a pan and bring to a boil. drain hot water then add water and simmer for 30 to 60 minutes until they softens 2. add beet sugar and salt. keep simmering until water is almost gone. 3. put all the ingredients for the batter and blend well. let it rest in a fridge for 30 minutes. 4. cook the batter on a pan both sides. 5. sand the adzuki bean paste with the cakes. 6. Enjoy!
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