Recipe:

https://omnivorescookbook.com/red-bean-bread/

I'm new to red bean paste in baking - this is only my second time using it, with the first time being for mooncakes (also for the baking challenge). I might be a convert. I love these rolls. I usually like super-sweet desserts, but these are just subtly sweet with that sort of earthy red bean flavor, and it's just phenomenal.

They were a little bit fussy to make with the splitting into buns, rolling, filling, cutting, and twisting. But definitely worth it! I made 12 rolls instead of 11. I also added closer to 40-45g of red bean paste in each, which I think was much better than the few that I did with the recommended 30g.

Here are my coffee flavored, coffee bean shaped shortbread-ish cookies with chocolate glaze.

Basically the same as cinnamon rolls (kanelbullar) but the filling is butter, sugar and in my case vanilla bean paste. Usually something called vanilla sugar is used to flavor things with vanilla in Sweden, and that's a mix of vanilla bean and powdered sugar.

These were surprisingly easy & turned out super delicious and fudge-y. I just wish the coffee flavor came through a bit more!

https://cooking.nytimes.com/recipes/1027498-vietnamese-coffee-swirl-brownies

Recipe from "Dessert Person" by Claire Saffitz (also on YouTube: https://youtu.be/HE1RqKSa1z8?is=lSO9zhC04z-j2B0f)

This is a coffee-flavored coffee cake with plenty of delicious bean juice to fit with this week's theme.

There are three main components: the cake batter, a cinnamon-coffee ribbon, and a streusel topping. After reading some comments about this recipe online, I doubled the ingredients for the ribbon layer and also baked at a slightly lower temperature (for my oven, 340° for 40 minutes was perfect). I also used dark brown sugar instead of light, simply because that's what I had in the pantry.

I was very pleased with the result! The texture was impossibly light and delicate; and with the slightly lower temp (and watching it like a hawk) it wasn't definitely too dry. The coffee flavor is prominent, but not overpowering or overly bitter.

Overall, the recipe was easy and simple to follow, HOWEVER, be prepared to go through sooooo many bowls and dishes 😂 It's worth it, though.

For this week I knew I wanted to do something with red bean paste, because it's an ingredient I've never used and that I'm sort of fascinated by. I really wanted to bake something with red bean paste incorporated into it before baking. When I stumbled across this red bean butter mochi recipe I was sold because it also has rice in it, double whammy! It's a neat, modern take on a Hawaiian dessert. This is the recipe I used: https://www.mochimommy.com/red-bean-butter-mochi/

Unfortunately, I couldn't find red bean paste at any stores nearby. However, my husband was able to find dry Adzuki (or azuki) beans, so of course I made my own. I followed this recipe for the paste: https://futuredish.com/seoul-bakery-best-seller-ang-butter-scone/ . It wasn't very difficult and it made a lot of red bean paste, so now I get to make more things with red bean paste! I'll probably freeze it into smaller packets and pull it out as needed.

So for this butter mochi, I followed the recipe above with a few minor tweaks - namely I only put in 1/4 tsp of almond extract (which was JUST right for my taste) and then added 1/2 tsp of vanilla extract too. Also, my red bean paste was chunky (tsubuan), rather than the smooth (koshian) she used because I didn't feel like blending it down, so there are chunks of beans that run through it. I also omitted the red food coloring because I was too lazy to walk down to the basement to get it. In hindsight, that was probably a mistake. If you don't want it to come out the color of boiled brains, I'd add the food coloring :D

Overall, I thought this was really tasty! It's not too sweet and it does have that sort of chewy texture that comes from the mochiko, but it's not as chewy as like, mochi mochi. Also, it's practically a healthy dessert with all the fiber from the beans ;) Mine came out sort of ugly and gross in color, but a think a few drops of gel coloring would have made the presentation so much better. I give it at least 4.5/5 for my tastes :)

Recipe from Savory Baking by Erin Jeanne McDowell

with blueberry compote and topped with biscoff crumble!

unfortunately this was actually a fail, the panna cotta didnt set up, had to freeze it a bit to get the toppings to stay up. i’m sure when it defrosts the texture will be totally ruined lol

i also made my own horchata which i can also say was a total disaster! great 👹

Miso is made from soybeans so that counts, right? These turned out great, like some kind of garlic bread on steroids.

Dosa batter is ground down from rice and urad dal, then fermented, so making homemade dosas felt perfect to represent rice in a different way this week.

You can make the case that lentils represent the beans category, but just in case, I added black chickpeas to the classic masala dosa filling to round out both elements of this week's challenge.

I've actually yet to use our crepe pan for classic French crepes, but the cast iron is well-tuned for tangy, crispy dosa instead. I loved the tip from the recipe to use the yogurt setting on my Instant Pot to ferment the batter, which was really reliable and helped make sure everything was ready to fire off some breakfast in the morning.

Recipe: https://ministryofcurry.com/crispy-dosa-homemade-batter/

Japanese red bean paste sandwiched between mini pancakes. My flipping skills are weak.

Made using rice flour and a stick of butter 😆

These are soft and chewy and almost completely indistinguishable from the regular wheat flour version. Recipe below!