Nourishing Sweet Potato and Pumpkin Adzuki Delight
Indulge in this wholesome dessert that showcases the natural sweetness and vibrant colors of sweet potato and kabocha squash. This Nourishing Sweet Potato and Pumpkin Adzuki Delight combines nutrient-dense ingredients to create a delightful treat that satisfies your sweet cravings while being high in fiber and plant-based protein. The addition of adzuki beans provides a smooth and rich texture, while the agar-agar adds a gel-like quality to the dessert without the need for gelatin. Best of all, this recipe is gluten-free, low-GI, and perfect for those following a pesco-vegetarian lifestyle. Enjoy the fusion of flavors and nourishing goodness in every bite!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Dry adzuki beans
6 tablespoons (Soaked for 1-2 hours, cooked until tender)
Salt
1 pinch (Added to cooking water for beans)
Coconut nectar or other liquid sweetener
2 tablespoons (Mix with cooked adzuki beans)
Sweet potato
1 (Cut into chunks, steamed)
Kabocha squash
1/3 (Cut into chunks, steamed)
Chestnuts
5-10 (optional) (Cooked, peeled, and cut in half)
Agar-agar powder
2 teaspoons (Dissolved in boiling water)
Erythritol, xylitol, or coconut sugar crystals
4 tablespoons (Dissolved in agar-agar mixture)
Instructions
1
If using dry adzuki beans, soak them for 1-2 hours in water. After soaking, drain the beans and place them in a saucepan with 2 cups of cold water and a pinch of salt.
2
Cover the pan and bring the water to a boil. Once boiling, reduce the heat to a simmer, leaving the lid slightly tilted to allow steam to escape. Cook until the beans are tender, which usually takes about 45-60 minutes. Once cooked, drain the beans.
3
In a mixing bowl, combine the cooked adzuki beans with 2 tablespoons of your chosen liquid sweetener. Stir until the beans are well-coated and set aside.
4
While the beans are cooking, prepare the sweet potato and kabocha squash by cutting them, skin on, into large chunks. Steam these chunks until they are tender, approximately 15-20 minutes.
5
After steaming, cut the sweet potato and kabocha into smaller, roughly ¾-inch squares and layer them evenly in an 8x8 inch square dish. You may choose to remove the skins or leave them on, depending on your preference.
6
If using, cut your cooked and peeled chestnuts in half and distribute them over the sweet potato and kabocha layer.
7
Evenly spread the sweetened adzuki beans over the top of the layered vegetables.
8
In a separate pot, combine 2 cups of cold water and 2 teaspoons of agar-agar powder. Bring mixture to a boil, then reduce the heat and stir constantly for 2 minutes until fully dissolved.
9
Dissolve 4 tablespoons of your chosen sweetener in the agar mixture. Turn off the heat and quickly pour this sweet agar-agar mixture over the layered ingredients in the square dish, ensuring an even distribution.
10
Allow the dish to cool completely at room temperature, then refrigerate for at least 2 hours or until set.
11
Once set, slice into squares, infuse with love, and serve chilled or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Nourishing Sweet Potato and Pumpkin Adzuki Delight?
It is a wholesome, plant-based dessert made from sweet potato, kabocha squash, and adzuki beans, set in a natural agar-agar jelly.
Is this recipe vegan-friendly?
Yes, this recipe is entirely plant-based and uses agar-agar instead of animal-derived gelatin.
Is this dessert gluten-free?
Yes, all ingredients used in this recipe, including adzuki beans and kabocha squash, are naturally gluten-free.
What are adzuki beans?
Adzuki beans are small red beans commonly used in East Asian cuisine, known for their sweet flavor and high protein and fiber content.
Can I use canned adzuki beans instead of dry ones?
Yes, you can use canned adzuki beans. Simply drain and rinse them before mixing with your liquid sweetener.
How long should I soak the dry adzuki beans?
Dry adzuki beans should be soaked for approximately 1 to 2 hours before cooking.
What is kabocha squash?
Kabocha squash is a type of Japanese pumpkin known for its sweet flavor and exceptional texture, which is even creamier than traditional pumpkin.
Can I substitute kabocha squash with another vegetable?
If kabocha is unavailable, you can substitute it with butternut squash or traditional pumpkin.
Should I peel the sweet potato and kabocha squash?
Peeling is optional. The recipe suggests steaming them with the skin on for extra nutrients, but you can remove the skins after steaming if preferred.
What is agar-agar powder?
Agar-agar is a plant-based gelatin substitute derived from red algae, used to thicken and set desserts.
How do I ensure the agar-agar dissolves properly?
Bring the agar-agar and water mixture to a boil and stir constantly for at least 2 minutes to ensure it is fully dissolved.
What liquid sweeteners work best for the beans?
Coconut nectar is recommended, but you can also use maple syrup, agave, or brown rice syrup.
Which low-GI sweeteners can be used in the jelly?
Erythritol or xylitol are excellent low-glycemic options for sweetening the agar-agar mixture.
Are chestnuts necessary for this recipe?
No, chestnuts are optional, but they add a lovely texture and nutty flavor to the dish.
How long does the dessert take to set?
The dish needs to refrigerate for at least 2 hours or until it is completely firm.
Can I let it set at room temperature?
While agar-agar can set at room temperature, refrigeration is recommended for the best texture and flavor.
Is this recipe considered macrobiotic?
Yes, the use of adzuki beans, squash, and agar-agar aligns well with macrobiotic dietary principles.
How many servings does this recipe provide?
When prepared in an 8x8 inch dish, it typically provides about 9 to 12 square servings depending on the cut size.
Is this dessert high in fiber?
Yes, thanks to the adzuki beans, sweet potato, and squash, this dessert is a high-fiber treat.
What is the best way to serve this delight?
It is best served chilled or at room temperature, sliced into clean squares.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator to maintain freshness.
How long will the dessert stay fresh?
It will typically stay fresh for 3 to 4 days when properly refrigerated.
Can I freeze this dessert?
Freezing is not recommended as it can change the texture of the agar-agar jelly and the vegetables once thawed.
Why is salt added to the bean cooking water?
A pinch of salt helps to enhance the natural sweetness of the adzuki beans and improves their flavor profile.
What size should I cut the vegetables into?
Cutting the sweet potato and kabocha into roughly 3/4-inch squares is ideal for layering.
What if my agar-agar mixture doesn't set?
Ensure you boiled the mixture for a full 2 minutes; if it still doesn't set, the ratio of powder to liquid may have been too low.
Is this recipe suitable for children?
Yes, it is a healthy, naturally sweet snack that many children enjoy.
Can I use coconut sugar for the entire recipe?
Yes, coconut sugar can be used in both the beans and the jelly, though it will give the jelly a darker, amber color.
Does this dessert contain any fat?
This recipe is naturally very low in fat, as it contains no oils or dairy.
What does the texture feel like?
It features a unique combination of soft, earthy vegetables and beans held together by a firm, clean-biting jelly.