Description
Anko is a traditional Japanese sweet red bean paste made from azuki beans, sugar, and a pinch of salt. It is a versatile ingredient commonly used in Japanese desserts such as mochi, dorayaki, and taiyaki. This recipe guides you through cooking azuki beans until soft, sweetening them, and creating a smooth, flavorful paste perfect for various sweet treats.
Ingredients
Scale
Ingredients
- 1 cup azuki beans (200g / 7oz)
- 5 cups water
- Boiling water enough to cover the beans about 1 cm (1/2 inch) above the top
- 1 cup sugar (200g / 7oz)
- 1 pinch salt
Instructions
- Soak and rinse the beans: Rinse the azuki beans thoroughly under cold water to remove any impurities.
- Initial boil: In a pot, add the rinsed beans with enough boiling water to cover about 1 cm (1/2 inch) above the beans. Bring to a boil, then immediately drain the water to remove bitterness.
- Cook the beans: Return the drained beans to the pot and add 5 cups of fresh water. Bring it to a boil, then reduce to a simmer. Cook the beans gently for about 1 to 1.5 hours or until the beans are very soft, adding water as necessary to keep them submerged.
- Sweeten the beans: Once the beans are soft and most of the water is absorbed, add sugar and a pinch of salt to the pot. Stir well and cook over low heat until the sugar dissolves completely and the mixture thickens to a paste-like consistency.
- Cool and mash: Allow the mixture to cool slightly. For a smooth anko, mash the beans with a wooden spoon or an immersion blender to achieve your desired texture. For tsubuan style, leave some beans whole for a chunkier texture.
- Store or use: Transfer the anko to a clean container. It can be used immediately in recipes or stored in the refrigerator for up to one week or frozen for longer preservation.
Notes
- Soaking the beans overnight can reduce cooking time, but it is optional.
- Adjust sugar quantity based on your preferred sweetness level.
- Different types of anko include tsubuan (chunky) and koshian (smooth); adjust mashing accordingly.
- If the paste is too thick after cooling, add a little warm water and stir to loosen the texture.
- Use a heavy-bottomed pot to prevent burning during cooking.
Keywords: Anko,Japanese sweet red bean paste,azuki beans,traditional Japanese dessert,tsubuan,koshian