OK, I'm hooked... now I have to find one of those pans.Me too, mixing some sweet and savory is so hometown flavor for me.
For example, a cinnamon flavor pancake with Adzukibean paste and cheese - a very common street food in my hometown, but it takes me much more effort to replicate it in Germany.
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I am more than happy to share my recipes for both the cinnamon pancake and adzuki bean paste I will update here within this weekOK, I'm hooked... now I have to find one of those pans.
As @digitS' mentioned, I grow several varieties of adzuki. They are all short DTM varieties (to match my climate), so smaller seeds than those sold in stores. I grew a "buff" variety this year, which gave me about a pound of seed... and about an equal amount of yellow mung beans from the Philippines. Up until now, I've just used those as dry beans... don't know why I've never tried making the paste, it looks rather easy. That could be a good experiment for this winter; if I can make the paste, we have Filipino friends who know how to make some of the bean pastries.