RED beans are dessertful!

If you have ever had Japanese Daifuku ( mochi with anko inside) then you’ll have an idea of what these taste like. They’re called Banh Deo Dau Do (with red bean paste) and Banh Deo Dau Xanh (with mung bean inside). Both Do and Xanh are equally satisfying. If you’re not familiar with having your beans sweet and wrapped in soft chewy dough then you should be prepared, it might become a temporary addiction. If you’re vegetarian or vegan you’ll be able to eat as many as you like and get your dose of protein in the process.

Red beans or Adzuki beans are a good source of magnesium, potassium, iron, zinc copper, manganese and B vitamins. As a high-potassium, low-sodium food they can help reduce blood pressure and act as a natural diuretic. According to Chinese medicine they are also known for their healing properties and are used to support kidney and bladder function. Aside from all the benefits they are really good when mixed with sugar and cooked till it becomes a paste and put into various consistencies of dough and puddings. It really is a distinct Asian dessert ingredient. You’ll probably be able to find a vast variety of red bean desserts from Thailand to China to Japan.

But for now, let’s talk about the Vietnamese version. They are round flat cakes the size of a small peach made from ground glutinous rice flavoured with a hit of banana essence and filled with red or mung bean. It doesn’t sound that appetizing but it’s the consistency of the rice dough that makes me happy. The Vietnamese rice cake compared to the Japanese one is slightly less chewy and slightly softer with and hint of banana infusion. Another nice thing about this treat is that they are not so sweet. It’s something lovely to have with some cold green tea.
In Toronto, you’ll usually find them at Vietnamese sandwich joints, at Chinese bakeries or in the bakery section of Chinese grocery stores.

Tags: mung beans, red beans