Martha, you are correct. Beans are used as a sweet
base in Asia. Especially red beans. They are often
made into a paste and sugar is added. Quite heavy and
cloying however it is also a lot like the French
chestnut creme (same idea, startch + sugar). I have
also had a few sweet beans on deserts.
As for the almond desert (think jello) I have always
made it out of a package. I do think a friend of mine
makes it out of agar agar and almond extract but I do
not know the particulars --on the other hand, I think
it originally was made out of almond milk (soak
almonds, grind, filter) but that is a huge amount of
work (like the catalan Horchata but then jelled).
Nicole
who just realized how late it is here
and should already be asleep.
--- Martha Krieg <[EMAIL PROTECTED]> wrote:
> The bean sweets I've had (Japanese, Chinese, Thai)
> have never been
> salty, whether the beans were red, white, or black.
> On the other
> hand, I hate to admit I don't much care for them
> either. ...
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