Whole-wheat kidney bean moochi with pear filling

Ingredients for 1 servings:

• 2 bulb(s)
• 250 ml pear juice
• 1 can of kidney beans, 400 g each, approx. 265 g drained weight
• 250 g wholemeal flour
• 200 g hazelnut flour
• 80 g chia seeds
• 3 tbsp vanilla extract
• 3 tsp cinnamon
• 20 g desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Preheat oven to 180°C fan/convection oven. Peel the pears, remove the cores and stalks, and cut the flesh into very small cubes, approximately 2cm in size. Cook these with 250ml pear juice (preferably pure pear juice with no additives or sugar) over low heat for 10-15 minutes with cinnamon and 1 tablespoon of vanilla extract. Once the pears are cooked, add the chia seeds and stir so the seeds can absorb all the liquid. Set aside to cool (approx. 15 minutes). For the batter, place the kidney beans in a large bowl, without draining the liquid, and mash them with a masher. Then add 2 tablespoons of vanilla extract and mix well. Add the wholemeal and hazelnut flour, and mix everything well to form a smooth and stable batter. If the batter is still too wet, add another 1 tablespoon of wholemeal flour. Prepare some cling film, cut out a rectangle roughly 20 cm x 30 cm, and dust it lightly with flour. Place about 2-3 spoonfuls of dough on the right-hand side of the film. The goal is to get a 5 cm x 7 cm rectangle. To do this, fold the film like a book and roll out the dough with a rolling pin. The dough will be too sticky and brittle to be rolled out on a normal work surface. The cling film will be very helpful here. Cover the rectangle and then add 2-3 teaspoons of the filling at a time. Use the film as support to form the mixture into a ball, enclosing the filling in the center of the dough. Repeat this process 20 times; you will make about 20 balls. Each ball should be roughly 5 cm in diameter. Before baking, roll each ball in desiccated coconut. Now bake the balls on a baking tray covered with baking paper for 15 minutes at 180°C (convection oven). Be careful, turn the balls after 7 minutes so that they brown evenly on all sides.