For this dessert, from cookbook author Hiroko Shimbo, adzuki bean paste is wrapped in an extremely tender, sticky rice dough called gyūhi. The toasted green soybean flour that is dusted over the sweet is reminiscent of the revered bird, shaded in greens. This recipe first appeared with the 2015 SAVEUR 100 item Eat Beans and Rice for Dessert.
- 1 cup shiratamako (glutinous rice flour)
- 1⁄2 cup sugar
- 1⁄2 cup cornstarch
- 1 cup smooth sweetened adzuki bean paste
- 1⁄2 cup aokinako (roasted green soybean flour) or kinako (roasted yellow soybean flour), or ⅓ cup cocoa powder mixed with 2 tbsp. confectioners' sugar