When I made the sweet beans (previous post), I knew I wanted to make stuffed buns with them as filling.
I made ones with the sweet black bean smooth paste, and the others with the raspberry bean paste.
Some sake-kasu (sake lees) was added to the buns, which gave the bread subtle yet interesting flavor and also made the buns soft and light.
Sweet black bean bun.
Raspberry bean bun.
They were both so good!