planning to make something with my belgish waffle maker, wish me luck
Good luck
>>22007835thanks anonmade tsubu-an with ~240g beans and ~190g cane sugar (and a small amount of salt)burned my tongue tasting it hotwon't make the waffle thing now, too tired, will just wait for the paste to cool down and taste it again and go sleep
>>22007783What recipe are you using? I’ve got this and stand mixer mochi on my list to try making
>>22007865https://youtu.be/3u0Mr_UorQQdon't forget to add the salt, it's only displayed, not saidit tastes pretty good, just wonder how much thicker this will get because for some reason it seemed to me that cooking the water out at the end didn't work that wellalso wonder if the sweetness will be different after cooling down, even with 190g sugar this seems too sweet for me to eat as it is. will definitely change when putting it in something
my beans were soaked because I bought them in a can, you don't need to the long soak you read about in some recipesyou can also make it complicated for yourself and do extra steps, no idea what it does to the taste, will try it out eventually https://youtu.be/s3i8OFEu_0o
>>22007898>>22007916Will check it out, thanks!
>>22007783>unko
>>22007974>inko
>>22008107nice birb
ok, sweetness is the same when coldlooking up what dough to do now
>>22007783anko?more like MANKO haha
tastes pretty goody, but my belgian waffle maker doesn't really work for this, as you can clearly seethe dough recipe I chose worked well enough, it isn't that sweet on it's own and that's good because the anko is really sweetwill probably try koshian next
>>22008426still edible, figuratively
>>22008496Sucks but it’s good it still tasted good. I bet the anko would be nice sandwiched between 2 pizzelle
