Description
Anko is a traditional Japanese sweet red bean paste made from azuki beans and sugar, commonly used as a filling in various Japanese desserts such as mochi, dorayaki, and taiyaki. This recipe walks you through the process of simmering azuki beans until soft and sweetening them with sugar and a pinch of salt to create a smooth, rich paste that balances sweetness with a subtle earthy flavor.
Ingredients
Scale
Ingredients
- 1 cup azuki beans (200g / 7oz)
- 1 cup sugar (200g / 7oz)
- 1 pinch salt
- Boiling water enough to cover the beans about 1 cm / 1/2 inch above the top
- 5 cups water
Instructions
- Rinse the Azuki Beans: Thoroughly rinse 1 cup of azuki beans under cold water to remove any impurities or dust.
- Initial Boil and Drain: Place the beans in a pot and cover them with boiling water so that the water level is about 1 cm (1/2 inch) above the beans. Bring to a boil and cook for 5 minutes. Drain the water to remove bitterness.
- Simmer the Beans: Return the beans to the pot and add 5 cups of fresh water. Bring to a boil again, then reduce heat to low and simmer gently for about 1 to 1.5 hours until the beans become soft and easily mashable. Stir occasionally and add more water if necessary to keep beans submerged.
- Add Sugar and Salt: Once the beans are soft, add 1 cup (200g) of sugar and a pinch of salt to the pot. Stir continuously and cook over low heat for an additional 10 to 15 minutes, allowing the sugar to dissolve completely and thicken the mixture.
- Mash the Beans: Using a wooden spoon or potato masher, gently mash the beans to your desired consistency. For smooth anko, mash thoroughly; for chunky anko, leave some beans whole.
- Cool and Store: Remove the paste from heat and let it cool to room temperature. Store in an airtight container and refrigerate. Use within one week for best flavor and freshness.
Notes
- You can adjust the sugar quantity depending on your preferred sweetness.
- Add water during simmering if the beans begin to stick to the bottom of the pot.
- For a smoother texture, pass the cooked beans through a sieve or blend lightly.
- Anko can be frozen for up to one month. Thaw in the refrigerator before use.
- Use red bean paste as a filling in desserts like mochi, dorayaki, and anpan.
Keywords: Anko, Japanese sweet red bean paste, azuki beans recipe, traditional Japanese dessert filling, sweet red bean paste recipe