Kabocha with Red Bean Jam. Great recipe for Kabocha with Red Bean Jam. On "Toji" (the winter solstice day) it's a custom to eat pumpkins in Japan. My mum always makes this sweet and delicious pumpkin dish on that day – it's a super yummy and healthy sweet treat!
You only need azuki beans, sugar, water, and salt! Here, I'll show you the two varieties: Tsubuan (chunky paste) and Koshian (fine paste). Once you master the basic Anko recipe, you'll be able to make many delicious Japanese sweets at home. You can have Kabocha with Red Bean Jam using 3 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Kabocha with Red Bean Jam
- It’s 200 g of kabocha squash.
- It’s 1 can of red bean paste / red bean jam.
- It’s of water.
This spicy kabocha and adzuki bean soup contains three superfoods – adzuki beans, goji berries and watercress. In a large soup pot, heat the olive oil on medium-high heat. Add the garlic, onion, and red bell pepper. Peel or slice kabocha squash away from peel.
Kabocha with Red Bean Jam instructions
- Cut a pumpkin into small bite sized pieces (about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 3 min until the pumpkin becomes soft..
- Open the can of red bean jam, put it into a pot with the softened pumpkin. Add a can or cup full of water and cook for about 15 min on a low heat. Once done, let cool for a bit, but it's best to enjoy this tasty this dish warm or hot..
The beans are hulled, simmered till tender, drained, and pureed/passed through before sugar is added to sweeten the paste. You may be familiar with red bean paste made from azuki beans. The red bean paste has two types; non-hulled and coarse paste "Tsubuan" (粒餡) and hulled and smooth paste "Koshian" (漉し餡). Instead of using red azuki beans, shiroan is generally made from lima or navy beans, resulting in its characteristic white color and modest sweetness. Stir fried Kabocha Squash is one of my fave comfort Filipino Foods.