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Anko (Sweet Red Bean Paste)

Rated as 4.6 out of 5 Stars

"The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts."
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2 h 10 m servings 222 cals
Original recipe yields 8 servings


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  1. Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
  2. Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
  3. Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

Nutrition Facts

Per Serving: 222 calories; 0.2 g fat; 51.3 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 9 mg sodium. Full nutrition

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Recipe never mentions crushing up the beans, and doing as written would result in beans in a sugar base, not paste. I beat the beans and sugar together and then cooked it down in a saucepan. It ...

To start, I used honey instead of sugar, but did everything else the same. I used this to make mochi and red bean pancakes. Definitely took more than two hours to get the beans to soften, and th...

It taste cet good! Remind me the French « Crème de Marrons ». I used Azuki red beans and clearly the cooking part was very long. To make it easier to have the paste aspect, I blended the mix bea...

I had made sure to use adzuki beans, which wasn't part of the original recipe (seems too important to be left out). The final product still tastes like "bean" in a way that the store bought vers...

Delicious and easy to follow recipe. This worked perfectly for daifuku sweet mochi. The consistency and sweetness reminded me of the store-bought type. Thank you for the recipe.