Instructions

1. 1. Rinse the azuki beans under cold water and soak them in additional water overnight to soften.
2. 2. The next day, drain the beans and place them in a saucepan with 4 cups of fresh water. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the beans are soft.
3. 3. Once cooked, drain the beans again and return them to the saucepan. Add 1/2 cup of sugar and a splash of water, then cook over low heat, stirring occasionally, until the mixture thickens to a paste-like consistency, about 15-20 minutes. Set aside to cool completely.
4. 4. In a mixing bowl, combine the cake flour, baking powder, salt, and 2 tablespoons of sugar. Gradually add water, mixing until a soft, pliable dough forms.
5. 5. Divide the dough into 12 equal portions and roll each portion into a ball.
6. 6. Take one dough ball and flatten it into a disc about 3 inches in diameter. Place a spoonful of the cooled sweet bean paste in the center of the disc.
7. 7. Carefully fold the edges of the dough over the filling and pinch to seal, ensuring the filling is well enclosed. Repeat with the remaining dough and filling.
8. 8. Heat a non-stick pan over medium heat. Place the filled dough balls in the pan and cook for 2-3 minutes on each side, or until they turn golden brown and develop a slight crispiness.
9. 9. Remove from the pan and let the Kintsuba cool before serving. Enjoy with a cup of green tea for a perfect pairing.