Sweet Potato, Pumpkin and Adzuki Jelly Dessert (Macrobiotic)

May 27, 2023May 27, 20230 3
Sweet Potato, Pumpkin and Adzuki Jelly Dessert recipe for a Healthy Meal
in Dessert

Prep

4 hours

Cook

40 min

Ready In

4 hours and 40 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 tablespoons dry adzuki beans or 6 tablespoons a can of eden brand cooked unsweetened aduki beans , drained
1 pinch salt
2 tablespoons coconut nectar or 2 tablespoons other liquid sweetener
1 sweet potato
1/3 kabocha squash
5 -10 chestnuts , cooked and peeled ( optional )
2 teaspoons agar-agar , powder
4 tablespoons erythritol , xylitol or 4 tablespoons coconut sugar crystals

Nutrision Information

Servings Per Recipe
6-8
Calories
130
Sugar
7g
Fat
2g
This Sweet Potato, Pumpkin, and Adzuki Jelly Dessert is a macrobiotic recipe that originated in Japan and is often enjoyed as a healthy and delicious option for dessert. The combination of sweet potato and pumpkin gives it a savory flavor, while the adzuki beans add a nutty and sweet taste. This dessert is vegan, gluten-free, and refined sugar-free, making it a popular choice for those with dietary restrictions. It is a perfect way to end a meal on a sweet note without sacrificing your health goals.

Instructions

1.Rinse and soak the dry adzuki beans for 4 hours or longer, if possible.
2.Wash the sweet potato and pumpkin, remove the seeds and skin, and chop them into small pieces.
3.Boil the sweet potato and pumpkin in a pot with just enough water to cover them, until they are tender.
4.Blend the cooked sweet potato and pumpkin until smooth, then add coconut nectar and pinch of salt to taste.
5.Put the adzuki beans in a pot with enough water to cover them, add a pinch of salt, and bring them to a boil.
6.Reduce the heat to low, cover and simmer for 15-20 minutes, or until the beans are cooked.
7.Strain the beans and discard any loose skins or debris.
8.In another pot, add agar-agar and erythritol (or sweeteners of your choice) to 1 cup of water and stir.
9.Bring the water to a boil, stirring frequently until the agar-agar has dissolved and the mixture thickens.
10.Add the cooked adzuki beans to the pot with agar-agar and sweetener mixture.
11.Stir in the sweet potato and pumpkin mixture and mix well.
12.Pour the mixture into a 6-inch by 6-inch square cake pan, let it cool down, and refrigerate it for at least 2-3 hours or until it sets.
13.Serve with cooked and peeled chestnuts as an optional topping.

PROS

This dessert is vegan, gluten-free, and made without refined sugars, making it a healthy option for those with dietary restrictions.

Adzuki beans have a nutty and sweet flavor, a low glycemic index, and are high in fiber, protein, and essential minerals such as iron, magnesium, and potassium.

CONS

This dessert may not appeal to those who do not like beans or savory flavors in their desserts.

The preparation time for this dessert is relatively long.

HEALTH & BENEFITS

Adzuki beans have been linked to several health benefits, such as reducing the risk of heart disease and diabetes, improving digestion, and promoting weight loss. They are also rich in antioxidants, which help fight against free radicals that can damage cells and cause aging.
Sweet potatoes are nutrient-dense and contain high amounts of fiber, vitamins A and C, and minerals such as potassium and manganese.
Pumpkins are also nutrient-dense and contain a good amount of fiber, vitamins A and C, and minerals such as magnesium and potassium. They have been linked to reducing the risk of chronic diseases such as cancer and cardiovascular disease.

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