Wagashi, the Japanese sweets traditionally served with tea, come in many forms, including these dainty rice cakes with a white-bean center. LEARN MORE:
Pinch of kosher salt2 ½ tsp. matcha powder, or substitute ground cinnamonFirst, make the filling: In a medium bowl, add the beans and enough cold water to cover by 3 inches. Cover and set aside at room temperature to soak for at least 6 hours or overnight.
Return the beans to the pot and cover with enough cold water to cover by ½ inch. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cover with a lid and cook, stirring occasionally, until the beans are cooked through and can be mashed easily with a wooden spoon, 35–40 minutes. Stir in both sugars and the salt until completely dissolved, about 1 minute more. Transfer to a food processor and purée until completely smooth.
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