Tsubushian (mashed azuki bean) Shortbread

[prasantrin]

Tsubushian (mashed azuki bean) Shortbread

Serves 48 as Dessert.

This recipe was given to me by a Japanese co-worker, who in turn got it from a former Japanese-American co-worker. It's not too sweet, and is perfect with a cup of green tea.

• 2-1/2 c flour
  
• 1-1/2 c sugar
  
• 1 c butter
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 3 eggs, slightly beaten
  
• 12 oz can tsubushian (mashed azuki beans)
  
• 1 c chopped nuts (any kind)
  

Preheat oven to 350 C.

In a bowl, combine 2 cups flour and 1/2 cup sugar. Cut in butter. Press mixture evenly into a 13x9x2-inch pan. Bake for 20 minutes.

Sift the remaining 1 cup sugar, 1/2 cup flour, baking powder and salt. Mix in eggs, nuts, and tsubushian.

Pour over baked crust and bake for 40-45 minutes. Cut into bars while still warm (I wrote 48 bars, but you can cut them larger or smaller if you like).

*Tsubushian is mashed cooked azuki beans and is available in cans at Japanese markets or other Asian food stores. It's coarser than anko, so you can easily make your own if you can't find the canned variety. You can use a recipe such as this one.

Keywords: Dessert, Easy, Brownies/Bars

( RG1955 )