Azuki, Japan's traditional sweet bean, is cooked quickly in a pressure cooker and thickened with a sugar-free sweetener in this recipe. Its diabetic-friendly profile offers a lighter take on the traditional dessert.
Put the rinsed adzuki beans and water into the pressure cooker and seal the lid.
Bring the pressure cooker to the boil over high heat, then once it reaches pressure, cook on low heat for 25 minutes.
Take the pot off the heat and let the pressure release naturally for ten minutes.
Lightly mash the beans and stir in the erythritol and salt, cooking on low heat for five more minutes to thicken.
Do not mash the beans completely smooth; the traditional texture calls for some pieces to remain.
If you use date paste instead of erythritol, the dessert stops being diabetic-friendly, so do not swap the sweetener if you want to keep it sugar-free.
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