Top Results for Sweet Bean

Moong Dal Halwa is a traditional Rajasthani sweet dish crafted from slow-roasted ground moong dal (split mung beans). The dessert utilizes ghee, sugar, and cardamom for a rich flavor profile commonly enjoyed during Indian celebrations like weddings or winter festivals. It’s particularly suitable for...

Ohagi, also known as botamochi, is a traditional Japanese wagashi (sweet) made from glutinous rice that is partially mashed and coated in sweet red bean paste. The dish is traditionally prepared during the Buddhist holidays of Ohigan in both the spring and autumn equinoxes. The two different names c...

Anpan is a Japanese sweet bread roll filled with red bean paste, invented in 1874 by Kimura Yasube of the Tokyo bakery Kimuraya, making it one of the earliest and most influential Japanese-Western fusion foods.

These baked enchiladas offer a hearty, plant-based meal centered around roasted sweet potato and spiced black bean filling. Corn tortillas are generously coated in a vibrant enchilada sauce. They’re suitable for individuals seeking flavorful Mexican-inspired dishes, particularly those following a ve...

Oshiruko is a Japanese dessert made from sweetened adzuki beans, commonly prepared as a smooth soup or with some beans left whole. It is typically served hot with grilled or boiled mochi, whose mild flavor and chewy texture contrast with the sweet bean base. The dish is especially associated with co...

Orek tempe is an Indonesian preparation of tempeh cut into small pieces and fried or stir-fried with a sweet, savory seasoning based on kecap manis, the country's thick sweet soy sauce. Garlic, shallots, chilies, palm sugar, and aromatic leaves may be added, with recipes ranging from slightly moist...

Ginataang munggo is a traditional Filipino sweet soup or porridge made primarily from mung beans, coconut milk, and sweeteners such as white or brown sugar. The term "ginataan" refers to the culinary process of cooking ingredients in rich, sweetened coconut milk. This dish is commonly served warm as...

Hong Dou Tang, or sweet red bean soup, is a Chinese dessert soup made by cooking adzuki beans with water and sugar until soft. It belongs to the broader category of Cantonese tong sui, or sweet soups, and may include additions such as dried tangerine peel, lotus seeds, or glutinous rice balls. The d...

Scharffen Berger 70% Bittersweet Dark Chocolate is crafted by the brand from single-origin cocoa beans, roasted and conched in-house to achieve a rich, intense dark chocolate with pronounced bitterness and notes of dried fruit and spice.

Tempe bacem is a traditional Javanese dish from Indonesia consisting of tempeh braised in a sweet and savory liquid. The soybean cakes are slowly simmered in a mixture of palm sugar, coconut water, and various spices until the liquid is fully absorbed. This cooking process yields a deeply flavored,...

Goodnow Farms Maker’s Choice Sweet Heat Chili utilizes beans grown and processed on their farm, combined with dark chocolate and chili peppers for a complex flavor profile featuring both sweetness and spice.

Tahu bacem is a traditional Javanese dish consisting of tofu braised in a sweet, spiced mixture of coconut water and palm sugar until the liquid caramelizes. It utilizes the same bacem slow-cooking technique used to prepare tempeh bacem, allowing the tofu to absorb the sweet and savory flavors. Orig...

Scharffen Berger 99% Cacao Unsweetened Chocolate is crafted by the brand from single-origin cacao beans, meticulously processed in small batches to deliver an intensely dark and complex flavor profile with minimal sugar.

Amanattō is a Japanese confection of beans or legumes simmered in sugar syrup and dried, created in the mid-19th century in Tokyo by confectioner Hosoda Yasubei, who named the sweet after the nattō fermented bean.

Anko is a sweet paste made from azuki beans that serves as a fundamental ingredient in Japanese confectionery. The beans are typically boiled, mashed, and sweetened with sugar to create either a smooth paste called koshian or a chunky texture known as tsubuan. It has been a staple in Japanese sweets...

Nkatie cake is a Ghanaian confection made primarily from roasted groundnuts, commonly called peanuts, and caramelized sugar. The mixture is cooked, spread or shaped while warm, and allowed to harden into a crisp, brittle-like snack that may be cut into bars or formed into small pieces. It is sold by...

Tau suan is a warm Chinese dessert soup commonly eaten in Singapore and Malaysia. It is made from split mung beans cooked in a sweet liquid that is thickened with starch, producing a glossy consistency in which the softened beans remain distinct. The dessert is commonly served with pieces of crisp f...

Boston baked beans are a New England dish of small white beans, commonly navy beans, cooked slowly with molasses and salt pork or bacon. Traditional preparation uses a covered bean pot or similar vessel, allowing the beans to soften while absorbing a sweet and savory sauce. The dish is associated wi...

Patjuk is a Korean juk, or porridge, made primarily from red beans and rice. It is especially associated with Dongji, the winter solstice, when the dish has traditionally been eaten during the season’s longest night. The red color of the beans was believed to repel harmful spirits, and some versions...