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Mini Dorayaki with Azuki Bean
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Growing up, sweet red bean paste was one of my favorite treats. I especially loved the flower shaped buns, hot and fluffy from the Chinese bakery, glistening with egg wash, dotted with a couple of cursory sesame seeds, filled to the brim with creamy, sweet red bean paste. For some reason, I don’t remember red bean paste being very popular back then. It probably had something to do with the color: deep, dark burnished amber, almost flirting with black.

To me and my brother, red bean paste was our version of peanut butter. We’d spread it on golden pieces of toast, eat it on crackers, and sometimes straight up eat it out of the container. We were lucky – my mom knew that red bean paste was one of my brother’s ultimate favorite foods, so she’d regularly spend part of the weekends devoted to making a big jar of the good stuff.




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