Butterbean Sweet Japanese Style (Chakin-shibori)

Looks and tastes like you bought it from shop, it's that good!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Makes 6 Cook: 25 min

Ingredients

Tinned butterbeans 1 (420g)
Granulated sugar 70g
Condensed milk 1 tbsp
Chestnut paste (marron) 2 tbsp
Dark brown sugar a little

Method

1
Drain the tinned butterbeans and soak in water. Remove the skins by hand.
2
Put the granulated sugar and condensed milk in a small pan on low heat. Add the butterbeans.
3
When the sugar has dissolved and the butterbeans are soft, mash and keep cooking to reduce the liquid. After 7-8 minutes, you'll get a nice sweet butterbean paste.
4
Scoop 2-3 tbsp from Step 3 and mix with the chestnut paste and brown sugar.
5
When it's cooled down, divide Steps 3 & 4 into 6 parts each. On a piece of cling film, put one of Step 3 together with one of Step 4, cover over with the cling film and squeeze them together to make a ball.
6
Remove the cling film and serve.

Tips & Note

●If you have time you can push the butterbean mix through a sieve at Step 3. As it cools, it will become firmer, so make a looser mix to start with.
●If it gets sticky at Step 4, put back on the heat to dissolve slightly.
●If you sellotape the top of the cling film, you can keep them from getting dry until you serve them.

Butterbean Sweet Japanese Style (Chakin-shibori)

Looks and tastes like you bought it from shop, it's that good!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Makes 6

Cook: 25 min

Ingredients

Tinned butterbeans 1 (420g)
Granulated sugar 70g
Condensed milk 1 tbsp
Chestnut paste (marron) 2 tbsp
Dark brown sugar a little

Butterbean Sweet Japanese Style (Chakin-shibori)

Recipe ID :1332 Posted on 10 DEC 2015

Makes 6

Cook 25min
views 5,251
printed 92

saved 2

Looks and tastes like you bought it from shop, it's that good!

Share

Ingredients

Print Ingredients Email Ingredients
1 (420g)
70g
1 tbsp
2 tbsp
a little

Method

Cook
25min
1
Drain the tinned butterbeans and soak in water. Remove the skins by hand.
2
Put the granulated sugar and condensed milk in a small pan on low heat. Add the butterbeans.
3
When the sugar has dissolved and the butterbeans are soft, mash and keep cooking to reduce the liquid. After 7-8 minutes, you'll get a nice sweet butterbean paste.
4
Scoop 2-3 tbsp from Step 3 and mix with the chestnut paste and brown sugar.
5
When it's cooled down, divide Steps 3 & 4 into 6 parts each. On a piece of cling film, put one of Step 3 together with one of Step 4, cover over with the cling film and squeeze them together to make a ball.
6
Remove the cling film and serve.

Tips & Note

●If you have time you can push the butterbean mix through a sieve at Step 3. As it cools, it will become firmer, so make a looser mix to start with.
●If it gets sticky at Step 4, put back on the heat to dissolve slightly.
●If you sellotape the top of the cling film, you can keep them from getting dry until you serve them.

PRO
Mizue
I’ve got 179 recipes!

MIZUE
Step into my kitchen!
You won't be able to wait to eat these!
Tofu, Prawns, Frozen edamame beans, Egg, Potato starch, Salt, Ginger, Vegetable oil, Chilli powder (optional), Lemon (optional)
PRO
Apologies for this very simple recipe. No matter what else I make, this recipe is a family favourite.
Chicken thighs, Ginger, Sake, Soy sauce, Flour*, Cornflour*, *Or potato starch, Vegetable oil for frying
PRO
Japanese people love Hijiki seaweed, but there's always some left in the fridge, so let's use it up!
Hijiki seaweed (dried), Cucumber, Pickled plum (umeboshi), Sesame oil, Japanese soup stock powder, Salt, Toasted sesame seeds
PRO
A light and airy carrot cake, with lots of carrots and a good orange flavour.
Organic orange zest, Organic carrots , Plain flour, Baking powder, Light brown cane sugar, Egg, Olive oil, Granulated sugar, Walnuts, Grand Marnier, (Icing), Icing sugar, Water
PRO
Doubly delicious as there are two sauces.
Aubergine, 【Israeli Tahini Sauce】, Red onion, Flat parsley stalks, Chilli pepper, Cumin powder, Salt, Water, Lemon juice, Tahini , 【Thai Hot & Sweet Sauce】, Coriander stalks, Garlic, Caster sugar, White vinegar, Red chilli (deseeded), Fish sauce (nam pla), Lime juice
PRO
Is this a recipe or just a great idea? It's ready in 1 minute!
Natural plain yogurt, Meringue, Blackberries
PRO

Similar Recipe

An excellent kaiseki course, this dish is low calorie, high in nutrition and good for a healthy diet.
Edamame beans, Arrowroot powder (yoshino-kuzu), Water, Dashi stock granules, Egg, Mangetout
A lovely nibble with a cold beer.
Natto, Parmigiano reggiano, Flour, Pepper, Olive oil
Rose Wine
PRO
Rice with peas gives you the taste and feel of spring!
Brown rice, Water, Salt, Garden peas in the pod
Nanita
PRO
A lovely summer sweet to cool you down.
Azuki bean preserve, Glutinous rice flour, Silky tofu, Sugar, Water, Agar powder, Matcha, Golden caster sugar, Syrup:, Dark brown sugar, Hot water
Good for a light bite or a bento lunchbox.
Pickled young spring greens , Natto, Egg, Ginger, Cooked rice, Soy sauce, Spring onions, Bonito flakes if you like
You can use butterbeans to give a lovely sweet filling to this puff pastry pie, it's yummy!
Tinned butterbeans, Granulated sugar, Double cream, Puff pastry sheet (shop bought)

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME