Refreshing Minazuki with Red Beans and White Lily Petals
What Started it all:
White Uiro For Making Minazuki, Red Beans, White Blind Lily Petals,
Minazuki is a delightful Japanese dessert traditionally enjoyed during the hot summer months. This version combines the chewy texture of white uiro with the sweetness of red beans and the delicate beauty of white blind lily petals. It's a perfect dish to share with family, promoting healthy eating and seasonal ingredients.
Ingredients
- 200g White Uiro for Making Minazuki
- 150g Red Beans (azuki beans), cooked and sweetened
- 50g White Blind Lily Petals (edible variety)
- 300ml Water
- 50g Sugar (optional, adjust based on sweetness preference)
Instructions
- Prepare the Red Beans: If not already cooked, rinse the red beans and cook them in water until tender. Sweeten to taste with sugar, and set aside to cool.
- Make the Uiro Mixture: In a bowl, combine the white uiro with 300ml of water. Mix until smooth and lump-free.
- Cook the Uiro: Transfer the mixture to a steaming dish or a heatproof mold. Place it in a steamer over boiling water. Steam for about 20-25 minutes until the mixture becomes translucent and firm.
- Prepare the Lily Petals: While the uiro is steaming, gently rinse the white blind lily petals under cold water. Pat them dry with a paper towel.
- Combine Ingredients: Once the uiro is ready, remove it from the steamer and let it cool slightly. Cut it into bite-sized pieces. In a serving dish, layer the uiro pieces with the sweetened red beans and garnish with the white lily petals.
- Serve: Enjoy this refreshing treat chilled or at room temperature, sharing it with family and friends.
This Minazuki recipe is not only a delicious way to enjoy traditional Japanese flavors but also a great opportunity to gather with loved ones. The combination of textures and flavors makes it a delightful summer dessert that everyone can savor together. Enjoy the experience of cooking and sharing this beautiful dish!