Cook1 hr 20 mins
I took advantage of the natural sweetness of sweet potatoes and pumpkin (kabocha squash) and minimized the amount of sugar in this dessert. It’s packed with fiber and protein. If you cannot find kabocha squash, you can use butternut squash instead. Fore more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
- 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
- (Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.) Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.
- Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.
- Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.
- Cut sweet potato and squash (wish skin on) into large chunks and steam until tender.
- Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square) and place them in an 8 – 8 inch square dish. I left the skins on but you can remove if you like.
- Cut chestnuts in half (if using) and add them to the pan.
- Spread adzuki beans on top.
- Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.
- Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.
- Dissolve 4 Tbsp of sugar and immediately pour into the square pan.
- Let it cool and refrigerate for a few hours until set.
- Infuse love, slice and serve!