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

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, sweet beans paste (anko). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt! Here, I'll show you the two varieties: Tsubuan (chunky paste) and Koshian (fine paste).

Sweet Beans Paste (Anko) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Sweet Beans Paste (Anko) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have sweet beans paste (anko) using 4 ingredients and 9 steps. Here is how you can achieve that.

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

The times might be based on a different type of stove than I have. 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. It's often used in Chinese, Korean and Japanese cooking, primarily in confections such as dango and dorayaki, and sometimes in soups (red. It is a paste made with Azuki (red beans) and sugar.

Steps 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

It is used in a lot of different forms of dessert in Japan. It could be used as is in cakes like Dorayaki A lot of Japanese sweet confectionery artisans have devoted their lives to Anko making. Some of the Anko desserts they make have impressively. Red bean paste, known as anko in Japan, is a versatile ingredient used in both savory and sweet dishes. You can find fresh or frozen red paste in Asian You can purchase red beans (called adzuki beans) and make anko from scratch.

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