Teddy Bear Bento

bear
I made this cute little bear by adding soya sauce into the rice whilst still hot and gently stirring it in until you have an even light brown colour.
My daughter absolutely loved this bento bear!

Rabbit Wagashi Mooncake Recipe

Anko bean paste
On my last trip to London I stumbled upon a wonderful Japanese confectionary shop. I found these adorable rabbit shaped wagashi and purchased a few a gifts. 
Having never made wagashi before, I thought these would be a good place to start.

I made the Shiro-an and Anko paste, you can find these recipes in my previous posts.

Please click the post for the recipe.

Anko Bean Paste Recipe

Anko bean paste
Anko, sweet red bean paste, is used in many confectioneries in Japan.  It is prepared by boiling and sometimes mashing Azuki beans and then sweetening with sugar.  The most common types of red bean paste are Tsubuan and Koshian.
Tsubuan is made by boiling and sweetening with sugar.  Koshian is prepared by passing the softened beans through a sieve to remove the skins, this smooth paste is most commonly used for wagashi (traditional Japanese confectionery).
Below you'll find my recipe for making Tsubuan red bean paste. Click post to read more.

Shiro-an Paste Recipe

Japanese
I wanted to make some wagashi, but unfortunately couldn't find any shiro-an paste either online or at the shops, so I decided to make some.

Ingredients;
650g Broad beans (also know as lima beans)
150g granulated sugar

Makes around 350g of paste

1.
Pour the beans into a pan. I used tinned beans, but you can use dried if you wanted. If you use dried you will need to repeat the boiling process 3 times (changing the water each time).


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