This baked sweet snack/biscuit contained sweetened black soya and originates from Japan. Today I am making the sweet version of it, tomorrow I will make the savoury version. If you can't find black soya beans, you can use red kidney beans, just be careful to boil them hard for 10 minutes, or use tinned beans.
120 gms Wheat Flour ( White Cake Flour )
175 ml Condensed Milk
2 Tablespoon Fresh Butter
1/4 Teaaspoon Baking Soda
Drop of Vanilla Essence
100 gms Black Soy Beans (Soak overnight to soften them)
125 Coconut Milk
125 gms Sugar
50 gms Ground Coconut
1 Tablespoon Butter
1. Mix the flour, backing soda, butter and a little water to form a dough. Knead until you have a smooth firm dough. Add the condensed milk and vanilla essence and continue kneading until mixed. If the dough becomes too loose, you can add a little more flour to stiffen it up.
2. Place in a bowl, cover with a damp cloth and leave for 5-10 minutes to rest.
3. For the filling, take the black beans, wrap them in foil and steam for 15-20 minutes.
4. Place the beans in a blender and blend till smooth, add the sugar, coconut milk and ground coconut and blend a little more to mix them in.
5. Place into a saucepan, and cook over a low heat, stirring all the time until the paste thickens and dries out.
6. Leave to cool, take spoonfuls of the cold mixture and roll into balls.
7. Roll out the dough, take circles of the dough large enough to wrap around the balls of filling, and crimp the pastry to seal it.
8. Place on a greased baking sheet, and bake at 180 degrees celsius for 10 minutes.