-
1
For the bean paste:
-
2
Soak adzuki beans in water overnight.
-
3
Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
-
4
Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
-
5
When the beans are soft enough to break between your fingers, drain them in a colander.
-
6
Return the beans to the pot again and mix in the sugar.
-
7
Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
-
8
Add the salt and stir over medium heat for about 5 minutes more.
-
9
Remove from heat and transfer the paste to a container so that it can cool.
-
10
The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups).
-
11
For the pancakes:
-
12
Whisk eggs with sugar and honey in a mixing bowl.
-
13
Add sifted flour and baking powder.
-
14
Slowly add water while whisking until smooth.
-
15
Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
-
16
Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich.
