Sweet Beans Paste (Anko)
Sweet Beans Paste (Anko)

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sweet beans paste (anko). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Anko, sweet red bean paste, is a popular filling for Asian desserts and is quick and easy to make at home, thanks to this DIY recipe! Sweet Red Bean Paste (Anko) is a versatile ingredient that is used to make many Japanese sweets. It is made from just azuki beans, sugar and a pinch of salt.

Sweet Beans Paste (Anko) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Sweet Beans Paste (Anko) is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have sweet beans paste (anko) using 4 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sweet Beans Paste (Anko):
  1. Make ready 2 cups red beans (azuki)
  2. Prepare 1.5 cups sugar
  3. Prepare 1/2 tsp salt
  4. Take liberal amount of water

Tsubu-an contains skins of azuki beans. Red bean paste, called anko (餡子) in Japanese, is a sweet paste made of adzuki beans (red beans) and sugar that have cooked until the beans get mushy. Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt!

Instructions to make Sweet Beans Paste (Anko):
  1. Left: red beans, right: black pepper
  2. Wash the red beans.
  3. Put them and enough water to cover in a pot. I used a pressure cooker to save cooking time.
  4. Heat the pot until it comes to a boil, uncovered. Skim the foam from the surface.
  5. Add water up to twice the height of beans.
  6. Cover the pot with a lid and heat it until it boils. Cook them for 15 minutes with a pressure. In case you don't have a pressure cooker, simmer the beans for about 45 minutes until they become soft.
  7. When the pressure cooker cools down, open the lid and add salt and sugar. Simmer them over low heat for about 5 minutes to reduce its broth with mixing. The texture of anko becomes thicker.
  8. Store it in a jar and it will last for about a week in a fridge. You can eat anko with mochi, toast and so on.
  9. You can use anko for Dorayaki ingredients. - https://cookpad.com/us/recipes/6418046-japanese-pan-cake-with-anko-dorayaki

Here, I'll show you the two varieties: Tsubuan (chunky paste) and Koshian (fine paste). Once you master the basic Anko recipe, you'll be able to make many delicious Japanese sweets at home. Anko or an (餡) as it is sometimes called, is a sweet paste that comes in red, green and many shades in between. Anko is typically made from azuki beans which have been boiled, mixed with sugar and then mashed and thickened into a paste. Beans are a crucial ingredient in Japanese cuisine.

So that is going to wrap it up with this exceptional food sweet beans paste (anko) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!