Tomorrow is my favorite Jewish Holiday, Purim! For this day, I have always made hamentaschen ( http://en.wikipedia.org/wiki/Hamantash ) usually with canned poppyseed filling, or with apricot preserves.
This year I had a sudden brainflash, after I realized that I had waited too long to get someone to mail me a can of poppyseed filling. “This year I will make Anko Hamentaschen!”
But to do it right, I thought I should get good handmade stuff (i’m not ready to try to make it from scratch with dried beans).
I have been avidly reading Kyoto Foodie for a while, and it seemed like the best place to ask for advice on getting handmade anko for making my own sweets.
If you like, I’ll even bring you guys some of my finished ankohamentaschen to try after I bake them.
I use a cream-cheese pastry dough to make these, so they’ll end up like little triangular anko-pies.
I thought koshi-an would probably work better than tsubu-an.
Sorry to run on and on… but anyone have a suggestion for getting good beanpaste?
Thanks!
~Queen Esther
