Recipes Cuisine Asian Anko (Sweet Red Bean Paste) 4.3 (16) 16 Reviews The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts. By Allrecipes Member Updated on September 13, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 9 9 9 9 Prep Time: 10 mins Cook Time: 2 hrs Total Time: 2 hrs 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 cup dried red beans 4 cups water, divided, or as needed 1 ½ cups white sugar Directions 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. I Made It Print Nutrition Facts (per serving) 222 Calories 0g Fat 51g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 222 % Daily Value * Total Fat 0g 0% Sodium 9mg 0% Total Carbohydrate 51g 19% Dietary Fiber 6g 20% Total Sugars 38g Protein 5g Vitamin C 1mg 5% Calcium 37mg 3% Iron 2mg 11% Potassium 325mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved