Recipe of Homemade Coffee Pudding Adzuki Shiratama

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coffee pudding adzuki shiratama. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Coffee Pudding Adzuki Shiratama is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Coffee Pudding Adzuki Shiratama is something which I have loved my entire life.

Place the corn starch into a sauce pan, and stir in the milk a bit at a time so that there are no lumps. Add the rest of the remaining milk, the sugar, and turn on the heat. Stir with an egg beater while heating. After it has warmed up, add the coffee as well and stir some more.

To begin with this recipe, we have to prepare a few ingredients. You can cook coffee pudding adzuki shiratama using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Coffee Pudding Adzuki Shiratama:

1. Prepare 500 ml Milk (thick milk if you can)
2. Prepare ↑ You can also swap out about 200 ml of this with heavy cream. It will turn out rich.
3. Make ready 5 tbsp Corn starch
4. Take 4 tbsp Sugar
5. Prepare 3 tbsp Instant coffee
6. Take 1 tbsp Rum (optional)
7. Prepare 15 Shiratama rice dumplings (shiratamako + 50 ml water)
8. Make ready 1 Boiled adzuki beans (canned adzuki beans)

In a medium saucepan, combine sugar, cornstarch, instant espresso powder, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan. Put azuki beans in a pot. Put water just enough to cover the beans and bring it to a boil on medium-high heat.

Instructions to make Coffee Pudding Adzuki Shiratama:

1. Place the corn starch into a sauce pan, and stir in the milk a bit at a time so that there are no lumps. Add the rest of the remaining milk, the sugar, and turn on the heat. Stir with an egg beater while heating. After it has warmed up, add the coffee as well and stir some more.
2. Boil it down until it thickens. Add rum as well, and stir in. Cover tightly with plastic wrap, and let it cool completely. After it has cooled, stir well with an egg beater. If you do this, it will become thick and smooth.
3. Pour Step 2 into cups. After pouring it, place into the fridge for 3~4 hours to completely cool. Make the shiratama rice dumplings while it is chilling. I made the rice dumplings with 60g of shiratama flour and 50ml water. This is the normal way of making them. You just simply boil them.
4. After the cups from Step 3 have chilled well and solidified, top with the boiled adzuki beans and shiratama rice dumplings, and it is done. The adzuki and coffee go well together! The thick smoothness is delicious.
5. If you are not eating this right away after making the shiratama rice dumplings, they will harden in the fridge so be careful. I recommend leaving them to sit at room temperature.
6. If you replace 200ml of the 500ml milk for heavy cream, then it will become an even richer and smoother pudding . I recommend it for guests .

Put azuki beans in a pot. Put water just enough to cover the beans and bring it to a boil on medium-high heat. Once boiling, immediately turn off the heat and drain over a sieve. Put the adzuki beans in a small pot and cover with a couple inches of water. Boil for about an hour, making sure you don't let them dry out, until they are soft.

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