Description
Anko is a traditional Japanese sweet red bean paste made from azuki beans and sugar. It is commonly used as a filling in various Japanese sweets like mochi, dorayaki, and taiyaki. This recipe guides you through cooking and sweetening azuki beans to create a smooth, sweet paste with a rich flavor and subtle texture.
Ingredients
Scale
Ingredients
- 1 cup azuki beans (200g / 7oz)
- 5 cups water
- 1 cup sugar (200g / 7oz)
- 1 pinch salt
- Boiling water, enough to cover the beans 1 cm / 1/2 inch above the top
Instructions
- Prepare and Soak Beans: Rinse the azuki beans under cold water to clean them. Then place the beans in a pot and cover them with boiling water about 1 cm (1/2 inch) above the beans. Let them soak for about an hour to soften slightly and reduce cooking time.
- Initial Boil and Drain: Bring the pot of beans and soaking water to a boil over medium-high heat. Once boiling, let them cook for about 5 minutes, then drain off the water. This step helps remove bitterness from the beans.
- Cook Beans: Return the drained beans to the pot and add 5 cups of fresh water. Bring to a boil, then reduce heat to low and simmer gently with a lid partially on for about an hour, or until the beans are soft and can be mashed easily. Stir occasionally and add more water if needed to keep beans submerged.
- Add Sugar and Salt: Once the beans are cooked and soft, add the sugar and a pinch of salt to the pot. Cook over low heat, stirring frequently until the sugar dissolves completely and the mixture thickens to a paste-like consistency, about 10-15 minutes.
- Finish the Anko: If you prefer a smoother paste, lightly mash the beans with the back of a spoon or a potato masher as you cook. Remove from heat once the desired consistency is achieved. Let the anko cool completely before using or storing.
Notes
- For a smoother anko (koshi-an), strain the cooked beans through a sieve to remove skins after cooking and before adding sugar.
- Store anko in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
- You can adjust the sugar amount according to your preferred sweetness level.
- Cooking times may vary depending on the azuki bean variety and freshness.
Keywords: Anko, Japanese sweet red bean paste, azuki beans, dessert filling, traditional Japanese sweets, red bean paste recipe