Named Anko or An, azuki red bean paste is widely used in Japanese desserts. The recipe is simple but you need a little patience because the cooking time is quite long.
Ingredients: For approximately 600g of red bean paste.
200g adzuki red beans
150g of sugar (brown brown sugar recommended)
1 pinch of salt
1L of water
- In a saucepan, immerse the adzuki beans in about four times as much water as the beans. Bring to the boil and simmer for 5 minutes then discard the cooking water. This operation will remove the bitter taste of the beans.
Return the adzuki beans to the pot, add about four times as much water as beans, and simmer over medium-low heat. If there is scum, scoop it out and discard it.
If the beans rise above the surface of the water, add more water. After about 1 hour of cooking, select a bean (preferably the darkest and hardest) and press it lightly with your fingers or a fork. The beans should crush easily between your fingers.
(Depending on the variety and whether they are new or old, cooking can take anywhere from 45 minutes to almost an hour and a half.)
Cover and let sit for 20 minutes to ensure even cooking.
- Drain the beans in a colander and separate them from the cooking water.
- Add the sugar to the cooked beans, stir with a spatula and knead until desired consistency. When the consistency is good, add the salt and mix gently. The mixture should be a little loose as it will become hard as it cools.
Transfer and spread the bean paste onto a baking sheet to cool.
When completely cooled, cover with cling film to prevent them from drying out and refrigerate until completely cooled.
Homemade anko red bean paste can be stored in the refrigerator for up to 4 days.