{"id":199903,"title":"R\u00fd\u017ee s fazolemi z lepkav\u00e9 r\u00fd\u017ee a \u010derven\u00fdch fazol\u00ed","modified":"2026-10-31T18:01:43+01:00","plain":"Co takhle zase o n\u011bco v\u00edc poznat fascinuj\u00edc\u00ed sv\u011bt \u010d\u00ednsk\u00e9 kuchyn\u011b? Dnes v\u00e1m p\u0159edstav\u00edm tradi\u010dn\u00ed recept, kter\u00fd nen\u00ed jen tak oby\u010dejn\u00fd: lepkavou r\u00fd\u017ei s \u010derven\u00fdmi fazolemi.\n\n\n\nV tomto pokrmu jde o setk\u00e1n\u00ed chut\u00ed a textur. Pe\u010dliv\u011b p\u0159ipraven\u00e1 lepkav\u00e1 r\u00fd\u017ee je m\u011bkk\u00e1 a z\u00e1rove\u0148 lepiv\u00e1, co\u017e se p\u0159\u00edmo kouzeln\u011b snoub\u00ed s jemnou konzistenc\u00ed \u010derven\u00fdch fazol\u00ed.\n\n\n\nOpravdu zaj\u00edmav\u00e1 je ale souhra chut\u00ed. Cukr, kter\u00fd se tu nen\u00e1padn\u011b hl\u00e1s\u00ed o slovo, zjem\u0148uje zemit\u00e9 t\u00f3ny \u010derven\u00fdch fazol\u00ed a dod\u00e1v\u00e1 trochu sladkosti, kter\u00e1 si kr\u00e1sn\u011b pohr\u00e1v\u00e1 s lehce slanou chut\u00ed lepkav\u00e9 r\u00fd\u017ee. \n\n\n\nA pak jsou tu \u010d\u00ednsk\u00e9 \u010derven\u00e9 datle. Ach, ty \u010d\u00ednsk\u00e9 \u010derven\u00e9 datle! Klasick\u00e1 surovina \u010d\u00ednsk\u00fdch dezert\u016f, kter\u00e1 sem vn\u00e1\u0161\u00ed ovocn\u00fd t\u00f3n a lehkou nakyslost, je\u017e probud\u00ed chu\u0165ov\u00e9 poh\u00e1rky.\n\n\n\nZ jujuby se d\u00e1 p\u0159ipravit i \u010daj!\n\n\n\nA v\u0161e korunuj\u00ed \u010derven\u00e9 fazole. Jsou uva\u0159en\u00e9 p\u0159esn\u011b tak, aby vynikla jejich jedine\u010dn\u00e1 chu\u0165 a rozpl\u00fdvaly se na jazyku, co\u017e p\u0159\u00edjemn\u011b kontrastuje s lepkavou r\u00fd\u017e\u00ed.\n\n\n\nAno, na prvn\u00ed pohled se tento pokrm m\u016f\u017ee zd\u00e1t jednoduch\u00fd. Nenechte se ale zm\u00e1st. Je to skute\u010dn\u00fd mal\u00fd z\u00e1zrak, symfonie chut\u00ed a textur, kter\u00e1 sv\u011bd\u010d\u00ed o bohatstv\u00ed tradi\u010dn\u00ed \u010d\u00ednsk\u00e9 kuchyn\u011b. Tak hur\u00e1, h\u016flky do ruky!\n\n\n\nStejn\u00e9 \u010derven\u00e9 fazole po japonsku, tentokr\u00e1t ve sladk\u00e9 pol\u00e9vce: zenzai\n\n\n\nNa dezert trochu zvl\u00e1\u0161tn\u00ed kombinace, nemysl\u00edte?\n\n\n\nAch, ty \u010d\u00ednsk\u00e9 dezerty! Pro z\u00e1padn\u00ed chu\u0165ov\u00e9 poh\u00e1rky jsou jako kulin\u00e1\u0159sk\u00e9 divadeln\u00ed p\u0159edstaven\u00ed pln\u00e9 p\u0159ekvapen\u00ed. \n\n\n\nP\u0159edstavte si, \u017ee se m\u00edsto tonut\u00ed v mo\u0159i cukru nech\u00e1v\u00e1te un\u00e1\u0161et na vln\u00e1ch p\u0159irozen\u00e9 sladkosti, ukol\u00e9ban\u00ed ovocem nebo \u010derven\u00fdmi fazolemi. A pr\u00e1v\u011b kdy\u017e si mysl\u00edte, \u017ee u\u017e v\u00edte, co \u010dekat, \u0161petka soli nebo jisk\u0159i\u010dka ko\u0159en\u00ed p\u0159evr\u00e1t\u00ed cel\u00fd sc\u00e9n\u00e1\u0159 naruby.\n\n\n\nPasta ze \u017elut\u00fdch fazol\u00ed je kr\u00e1sn\u00fdm p\u0159\u00edkladem vyu\u017eit\u00ed fazol\u00ed ve sladk\u00fdch pokrmech\n\n\n\nA kdo v tomto p\u0159edstaven\u00ed hraje hlavn\u00ed role? Rozhodn\u011b to nejsou st\u00e1lice z\u00e1padn\u00edch dezert\u016f. M\u00edsto \u010dokol\u00e1dy nebo vanilky tu najdete hv\u011bzdy jako lotos, taro, a dokonce i jemn\u00e9 tofu. Ano, sly\u0161\u00edte spr\u00e1vn\u011b, tofu v dezertu! Koho by napadlo, \u017ee tahle jemn\u00e1, hedv\u00e1bn\u00e1 surovina m\u016f\u017ee v dezertu zaz\u00e1\u0159it v hlavn\u00ed roli?\n\n\n\n\u010c\u00ednsk\u00e9 dezerty tak mohou vedle na\u0161ich tradi\u010dn\u00edch jable\u010dn\u00fdch kol\u00e1\u010d\u016f a cr\u00e8me br\u00fbl\u00e9e p\u016fsobit trochu v\u00fdst\u0159edn\u011b. Ale pr\u00e1v\u011b tahle odvaha a vynal\u00e9zavost d\u011blaj\u00ed \u010d\u00ednsk\u00e9 cukr\u00e1\u0159stv\u00ed tak poutav\u00fdm. \n\n\n\n\n\n\tLepkav\u00e1 r\u00fd\u017ee s \u010derven\u00fdmi fazolemi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g lepkav\u00e9 r\u00fd\u017ee250 g \u010derven\u00fdch fazol\u00ed\u010cerven\u00e9 datle (mno\u017estv\u00ed podle chuti)Hn\u011bd\u00fd cukr (mno\u017estv\u00ed podle chuti)\t\n\t\n\t\t\u010cerven\u00e9 fazole a lepkavou r\u00fd\u017ei namo\u010dte na 24 hodin do studen\u00e9 vody. V p\u0159\u00edpad\u011b pot\u0159eby dobu nam\u00e1\u010den\u00ed prodlu\u017ete, dokud fazole i r\u00fd\u017ee dostate\u010dn\u011b nenas\u00e1knou vodou.Na dno misky rozlo\u017ete vrstvu \u010derven\u00fdch fazol\u00ed.Navrch p\u0159idejte vrstvu lepkav\u00e9 r\u00fd\u017ee.Posypte hn\u011bd\u00fdm cukrem.Navrch polo\u017ete \u010derven\u00e9 datle a va\u0159te v p\u00e1\u0159e p\u0159ibli\u017en\u011b 1 hodinu.Po uva\u0159en\u00ed v\u0161e dob\u0159e prom\u00edchejte. R\u00fd\u017ee by m\u011bla b\u00fdt lepkav\u00e1 a lehce sladk\u00e1. M\u016f\u017eete pod\u00e1vat!\t\n\t\n\t\t\t\n\t\n\t\tDessertChinoisecuisson riz gluant, haricots rouges","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199903"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199903\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8596"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}