Tuesday, June 27, 2006

Azuki bean paste ravioli in caramel sauce

Chinese just call azuki bean red bean, but red bean this name may confuse English speaking people since they may think of other beans which are also red, so I stick to calling it azuki bean here. Although we cook azuki bean often, but it is mainly used in sweet soup (dessert) or as filling (paste) in dough before going further for baking, steaming or frying. This time I filled these ravioli with azuki bean paste, deep-fried, dusked with coco powder, and drizzled with caramel sauce to finish.

For the dough recipe, I adopted the one from fried ricotta pasta , but I cut down the amount of ricotta cheese (50%) and replace salt & pepper with 1 tablespoon of sugar.

To make the azuki bean paste, you can refer Ari Rapkin recipe . Since I didn't add the vegetable shortening as per specified, my paste feels a bit dry, but it's still quite ok in this deep-fried dessert.

The caramel sauce's recipe is from Emeril Lagasse. I also drizzled some ready-made chocolate sauce on the caramel sauce, then used a toothpick to stir out some patterns.


Krithika said...

I shop often at China town and I have seen these dried red beans. Can I soak and steam them for this recipe ? Pictures are great.

Gattina Cheung said...

Hi krithika,
thanks for your comments :)
I'm not sure about steaming the bean, since even boiling takes over an hour. I know some people like to pre-soak the beans first so that they can be cooked faster.

Unknown said...

Gattina, you never fail to amaze me with your creations!

Anonymous said...

That looks so lovely--the way you photographed it. I always like to see what new dish you have created.

Gattina Cheung said...

Angie and sher, thank you for the kind words. I'm not really that creative, I saw some similar dishes somewhere before then I just use my favorite ingredients to recreate :D