Anko (Japanese Sweet Red Bean Paste) Recipe
Anko is a traditional Japanese sweet red bean paste made from azuki beans, sugar, and a pinch of salt. It is commonly used as a filling in various Japanese desserts such as mochi, dorayaki, and taiyaki. This recipe provides a simple method for cooking azuki beans and transforming them into a smooth, sweet paste with a rich, delicate flavor.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 1 hour 45 minutes
- Total Time: 13 hours 45 minutes
- Yield: About 2 cups of sweet red bean paste 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Scale
Ingredients
- 1 cup azuki beans (200g / 7oz)
- 1 cup sugar (200g / 7oz)
- 1 pinch salt
- Boiling water, enough to cover the beans by 1 cm / 1/2 inch above the top
- 5 cups water
Instructions
- Rinse and soak the beans: Start by thoroughly rinsing the azuki beans under cold water until the water runs clear. Then soak the beans in enough water to cover them by about 1-2 inches for several hours or overnight to soften.
- Initial boil and discard water: Drain the soaked beans and place them in a pot. Add fresh water to cover the beans by about 1 cm (1/2 inch). Bring the water to a boil, then immediately drain and discard the water to remove impurities and astringency.
- Simmer the beans: Add 5 cups of fresh water to the pot with the drained beans. Bring to a boil again, then reduce to a low simmer. Cover the pot partially and simmer the beans gently for about 1 to 1.5 hours, stirring occasionally to prevent sticking, until the beans are soft and tender.
- Add sugar and salt: Once the beans are soft and the cooking water has reduced, add the sugar and a pinch of salt to the pot. Stir well to dissolve the sugar completely.
- Cook until thickened: Continue cooking the mixture on low heat while stirring frequently to prevent burning. Cook until the paste thickens to your desired consistency, usually about 15-20 minutes. The paste should be thick but spreadable.
- Cool and store: Remove the pot from heat and let the anko paste cool to room temperature. Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Notes
- Soaking azuki beans overnight reduces cooking time and helps achieve a smooth paste.
- Discarding the initial boiling water reduces bitterness and impurities.
- For a smoother paste, you can mash the beans with a sieve or use a food processor after cooking.
- Adjust sugar according to your preferred sweetness level.
- Anko keeps well refrigerated and can be used in many Japanese desserts.
Keywords: Anko, Japanese sweet red bean paste, azuki beans, traditional Japanese dessert paste, sweet bean paste recipe
Find it online: https://mjrecipe.com/anko-japanese-sweet-red-bean-paste-recipe/