Comments on: Green tea brioche with sweet beans

By: Liz

Liz — Wed, 30 Jun 2010 17:39:05 +0000

Thanks, Shaheen! BTW, your lemon-grass growing method worked great.

By: Shaheen {The Purple Foodie}

Shaheen {The Purple Foodie} — Mon, 28 Jun 2010 13:53:38 +0000

This looks so interesting. I haven’t heard of anything quite like it. I need to restock on my matcha supply. Lovely.

By: Liz

Liz — Mon, 14 Jun 2010 21:57:50 +0000

Sarah, that’s a very interesting comparison — substituting dates where the Japanese would use azuki. Date-filled mochi, perhaps?

By: Liz

Liz — Wed, 09 Jun 2010 14:49:50 +0000

Hi Faye, yes, azuki beans are quite easy to get in Tel Aviv. I buy mine from the barrel at Nitzat Hadovdevan, but I think most any health food store would carry them, and possibly many of the bean/nut shops at the markets, too.

By: Faye Levy

Faye Levy — Wed, 09 Jun 2010 10:53:32 +0000

I love the Chinese and Japanese pastries made with sweet bean fillings and western type doughs. Your red bean brioche looks and sounds scrumptious. Bravo! Do you find azuki beans readily available in Tel Aviv?

By: BookishIma

BookishIma — Sun, 06 Jun 2010 22:49:11 +0000

I’m going to have to seek out macha powder and azuki beans. This looks well beyond delicious!

By: bobbinis-kitchen.com

bobbinis-kitchen.com — Sat, 05 Jun 2010 17:13:01 +0000

Lovely Brioche!
Exeptional with that green tea.
Thx.

By: Sarah

Sarah — Thu, 03 Jun 2010 06:04:29 +0000

My first experience with adzuki beans was bean shake in Beijing- a wonderful Asian/Western food fusion. This weekend in London I had lots of red adzuki bean pastries in their Chinatown. It reminds me alot of dates. Both are very sweet and sticky