this post<\/a>, and that is typically a traditional way to eat them.<\/p>\nThis time I decided to stuff balls with sweet bean paste.<\/p>\n
It’s also a popular way to enjoy them.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/17.jpg\")
<\/p>\n
Some people who are familiar with Japanese sweets probably know red bean paste.<\/p>\n
This time I decided to use white bean paste.<\/p>\n
White bean paste is also a popular ingredient for traditional Japanese sweets.<\/p>\n
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.<\/p>\n
It’s not difficult to make, but you have to take the skin off the beans and it is a tedious job.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/13-1.jpg\")
<\/p>\n
This was the mountain of the bean skin when I was finally done with the process.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/22-2.jpg\")
<\/p>\n
This time I decided to flavor some of the paste with raspberry powder (ground freeze-dried raspberries).<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/31-1.jpg\")
<\/p>\n
This is a white Dango ball stuffed with raspberry bean paste.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/29-2.jpg\")
<\/p>\n
And this is a raspberry ball stuffed with plain white bean paste.<\/p>\n
They were both so good.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/32-1.jpg\")
<\/p>\n
Have a great weekend everyone.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/25-2.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,10,28,29],"tags":[],"class_list":["post-44049","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44049","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44049"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44049\/revisions"}],"predecessor-version":[{"id":44065,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44049\/revisions\/44065"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44049"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44049"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/28-3.jpg\")
<\/p>\n