Sweet azuki bean soup with sticky rice

Ingredients

For 1 serving

• Adzuki beans45 g
• Brown sugar2 teaspoons
• Saltto taste
• Glutinous rice30 g

In season: November – February

Method

1. The evening before, rinse the adzuki beans and glutinous rice and soak them in two separate bowls of plenty of cold water.
2. Drain the adzuki beans, put them in a small pan covered by about 4 fingers of fresh water, bring to the boil and simmer over low heat, half-covered, for 50 minutes, until they crush easily between your fingers; add hot water if they poke above the liquid.
3. Meanwhile drain the glutinous rice, spread it in a steamer basket lined with a damp tea towel and steam it, covered, for 20 minutes, until the grains are translucent and sticky.
4. When the rice is warm rather than hot, shape it with wet hands into walnut-sized balls.
5. Add the brown sugar and a pinch of salt to the beans and cook for another 10 minutes over low heat, stirring, until the liquid thickens and turns velvety; the salt brings out the sweetness.
6. Pour the hot soup into a bowl and add the rice balls.