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In azuki andagi, azuki is simply added to regular andagi. All beans including azuki, symbolize good luck and good health. Actually, there are many different kinds of andagi. There is also a shiru andagi (white andagi) prepared for festive occasions such as weddings and special birthdays. This andagi is called kataharanbu, because of its unbalanced shape.
3 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 can (18 oz.) tsubushian, red azuki bean paste
3 eggs, beaten
1 Tbsp. salad oil
3/4 cups evaporated milk
deep fat for frying
Sift flour with baking powder and baking soda. In large bowl, mix tsubushian until smooth. Stir in sugar. Combine eggs, oil and milk; stir into tsubushian, mixing well. Stir in flour mixture, mixing only until dry ingredients are moistened. Heat deep fat to 375 degrees. With wet hand, grab dough in palm of hand, squeeze dough through thumb and forefinger to form a ball; cut off with chopstick and drop in fat. Cook 3–5 minutes until browned, turning over when andagi rises to surface. Drain on absorbent paper. (Serves 3 dozen)