Description
A simple, traditional sweet bean paste made from adzuki beans, sugar, and time. Perfect for mochi, desserts, and Japanese sweets.
Ingredients
Units
Scale
- 1 cup red beans (adzuki beans)
- 1/2 cup sugar
- 2 tbsp brown sugar
- Pinch of salt
- Water (for soaking and cooking)
Instructions
- Place the beans in a large pot, cover with water, and bring to a boil. Drain and discard the water. This step helps remove bitterness and improves the final flavor.
- Place the beans back to the pot and cover with water by about 3 inches. Simmer for about 1.5 to 2 hours. You can also soak the red beans in water overnight (or for at least 8-12 hours) to help soften them and reduce cooking time to 30 minutes to 1 hour.
- Keep an eye on the beans and add water as needed to ensure that they are fully submerged at all times. Simmer until the beans are completely soft and easily mashed.
- Once the beans are soft, drain the excess water, leaving 1/2 cup of the water.
- Transfer the beans to a food processor and blend until smooth, or pulse lightly if you prefer a chunkier texture.
- Return the blended beans to the pot and add sugar, brown sugar, and a dash of salt. Cook over low heat, stirring frequently, until the mixture thickens and becomes glossy. You want the paste to be slightly malleable but still hold its shape.
- Let cool completely. The anko will thicken further as it cools, becoming a soft, spreadable paste similar to thick jam. Store in the refrigerator for 5 – 7 days or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 2 hours 10 minutes
Nutrition
- Serving Size: 1 cup