Red bean cake (Mizuyokan) from The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

  • gelatin powder
  • azuki beans
    In China, the corresponding name (pinyin: xiaodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (hóngdòu) and chidou (chìdòu), both meaning "red bean", because almost all Chinese cultivars [of azuki/adzuki beans] are uniformly red. (Wikipedia)
  • Show all ingredients...

  • EYB Comments

    Bean cake needs to chill overnight or until firm. This recipe appears only in the companion Recipe Booklet.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Bean cake needs to chill overnight or until firm. This recipe appears only in the companion Recipe Booklet.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.