I talked about Dango balls in this post, and that is typically a traditional way to eat them.
This time I decided to stuff balls with sweet bean paste.
It’s also a popular way to enjoy them.
Some people who are familiar with Japanese sweets probably know red bean paste.
This time I decided to use white bean paste.
White bean paste is also a popular ingredient for traditional Japanese sweets.
Unlike red bean paste, white bean pasts is harder to find at stores (even at Asian grocery stores), so I decided to make it myself.
It’s not difficult to make, but you have to take the skin off the beans and it is a tedious job.
This was the mountain of the bean skin when I was finally done with the process.
This time I decided to flavor some of the paste with raspberry powder (ground freeze-dried raspberries).
This is a white Dango ball stuffed with raspberry bean paste.
And this is a raspberry ball stuffed with plain white bean paste.
They were both so good.
Have a great weekend everyone.