Azuki Beans Rice Pancake

While in Costa Rica, my friends had some red azuki beans soaking for making lunch the next day. Well, little did they know that it was not going to be their regular lunch. So, my cooking instincts kicked in, and I place some rice soaking in another pot. And after 6 hours of soaking the bean, I blended the bean and rice separately and kept them covered for the night.

The next day I got a dried coconut, cracked it open, and used the flesh inside to make coconut chutney and with slightly naturally fermented used rice and azuki bean batter. To my surprised, just like everyone, the pancakes turned beautiful purple in the process. So that was a surprising lunch with coconut coriander chutney and a wonderful dessert, i.e., Azuki Beans Rice Pancake.

Adzuki beans are rich in nutrients, such as fiber, protein, and manganese. As a result, they are linked to several health benefits, including weight loss, improved digestion, and a lower risk of type 2 diabetes and heart disease. Main property is their ability to improve kidney functioningdue to their sufficient cleanser power helping detoxify renal organs in the system. It curiously has the same shape as a kidney. You can make them into a red bean paste, sprout them or boil them.

Adzuki beans are called azuki beans, red beans, or red mung beans. Just Like all beans and peas, it is part of the legume family. Many countries worldwide grow them today; there are at least 55 – 60 varieties that grow in approximately 30 countries, Biggest being China. 

Red mung beans can aid in the recovery of your bowels following any episode of food sickness. Their cooling properties help to alleviate inflammation in the gastrointestinal tract. Garnish with cilantro to amp up the cooling impact. In addition, the fiber and astringency of mung beans can help bind loose stools in diarrhea.

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