This is one of my favourite sweets in the world! I simply love the combinations of azuki red bean paste, yoghurt and cinnamon♡You can use store bought azuki red bean paste or you can make your own (check my recipe!). I made with this ratio of ingredients this time, but you can enjoy experimenting with the ingredients yourself depending on your taste. It's very forgiving :)

I was busy and didn't have a lot of time.After the beans have been cooked, make sure to drain them off.The mixture burns easily after the sugar is added, so keep stirring.Even if the bean paste is still soft, it will firm up when it has cooled down.It also becomes less sweet-tasting when it's cold, so I recommend making it pretty sweet. Recipe by Yoshimorisanchi

we were given homemade mochi rice cakes this new year, so i made this japanese traditional bean paste to go with them. it might sound strange, but it goes well with whipped cream too. I like to have with frozen yoghurt with a pinch of cinnamon, it's the best. It is also good just by itself, or with fruits, waffles, english scones, cakes, buttered toast, and even shaved ice <3

Anko is beans paste. My husband loves to spread it on a toast. Discover your own use.#basic

This recipe for Amaranth laddoo is nothing like the traditional one. It has only 3 main ingredients: amaranth, dates and almonds! It is soft and sticky with a little bit of bite from the amaranth and crunch from the almonds. I have used just dates for sweetening so it’s refined sugar free!It’s quick and easy to make and is a perfect dessert option especially for those who cannot consume much sugar, diabetics etc.Include them in your or your children’s lunch box.http://www.theculinarytrail.com/vegan-amaranth-dates-and-almond-laddoo-recipe

This is a simple azuki ice cream bar using my favorite azuki beans and soy sauce.①Please adjust the amount of sugar to suit your tastes. (Since it's frozen, make it on the sweet side for better flavor.)②You can use katakuriko potato starch flour in place of the cornstarch, but I think cornstarch is better. Potato starch flour loses its texture when cold, so the ice cream won't have as smooth a texture. Recipe by Karun

I watched my grandmother make it and tried to copy her. I read about the cooling method described in step 6 on the website of a traditional Japanese confectioner called Kanshundo. I think they do it this way to get rid of bitterness and to firm up the cooked azuki beans. I incorporated it into my recipe.There's no need to pre-soak the azuki beans before cooking. They have such thick skins that cold water doesn't soften them easily. Improper soaking can lead to unevenly cooked beans as well, so it's best to entirely forgo the soaking process.Cook the beans over medium heat for the 2nd half. It won't burn, but it does cook fast once you can mash it into a paste, so watch carefully for the right time to take it off the heat. For about 750 g when done. Recipe by Kamoshian.

A healthy ladoo with dates and mixed nuts.

This smoothie is sugar free and is perfect way to curb your hunger especially during fasting as it will keep you full. I love how it tastes and I am sure you will too!It contains no Ice cream but this milkshake still turns out rich and creamy. Combining dates and figs into this thick and filling smoothie is the best thing that you could do to yourself. If you plan on making it for suhoor, remember to soak the dates, figs, nuts and seeds overnight. For iftar just soak for a few hours.I find it most satisfying as a thick smoothie, but feel free to play with proportions until it fits your preference!Sweet and creamy Fig and Dates Smoothie is a healthy and decadent treat to start your morning right!

If you make your own anko, you can adjust the sweetness to your taste. It's also preservative-free, so I like it.There's no need to cook the beans for 1 to 2 hours. Just repeat the boil-simmer and cool steps, and you'll end up with tender and plump cooked beans. Use a pan with a thick bottom.If you use the same amount of sugar as the beans, the anko will be not that sweet. Please adjust the amount of sugar to taste. Recipe by umemodoki

This recipe was passed down for generations amongst the Japanese living in the States. You can enjoy crispy(the outside) and gooey (the inside) texture at once and must like this! I also like to bake with a little bit of green tea powder. It gives a lovely flavour and colour to your cake :) I used homemade azuki red bean paste(check my recipe!), and I don't make this cake very sweet. If you have a sweet tooth, adjust sugar amount as you desire. Canned bean paste also works well. It's usually very sweet.

I made this for people who live in countries where it's difficult to buy koshi-an.Check out my video! Recipe by decocookie