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My review
Anko (Sweet Red Bean Paste)
0
Smoldy
"The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts."
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Ingredients
2 h 10 m servings 222Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
- 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.
- 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.
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
12/11/2017
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 ...
Most helpful critical review
7/4/2018
If you are using dried beans, soak them overnight first and drain the water. Then start cooking as directed. This may be why some are reporting longer cook times. I only use 1cup of sugar, and...
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12/11/2017
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 ...
7/4/2018
If you are using dried beans, soak them overnight first and drain the water. Then start cooking as directed. This may be why some are reporting longer cook times. I only use 1cup of sugar, and...
12/13/2016
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...
11/3/2017
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...
7/7/2016
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...
6/18/2016
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.