Print

Anko Recipe – Japanese Sweet Red Bean Paste Recipe

Print Recipe

★★★★★

4.8 from 498 reviews

Anko is a traditional Japanese sweet red bean paste made from azuki beans, sugar, and a pinch of salt. This versatile paste is commonly used as a filling or topping for various Japanese desserts such as mochi and dango. The recipe involves soaking, boiling, and simmering the beans to tender perfection before sweetening and mashing them into a rich, textured paste.

Ingredients

Scale

Ingredients

  • 1 cup azuki beans (200g / 7oz)
  • 1 cup sugar (200g / 7oz)
  • 1 pinch salt
  • Boiling water (enough to cover the beans 1 cm / ½ inch above the top)
  • 5 cups water

Instructions

  1. Soak: Wash the azuki beans thoroughly and place them in a saucepan. Pour boiling water to cover the beans about 1 cm (½ inch) above their surface. Let the beans soak for 30 minutes to soften.
  2. Initial Boil: Drain the soaking water if necessary. Add 5 cups of fresh water to the saucepan with the beans and place it on high heat. Bring to a boil and let it boil down until nearly all the water evaporates, about 15 minutes. Drain any excess water, which will appear murky brown-red.
  3. Second Boil: Add 2 cups of cold water to the beans and bring to a boil again. Boil for another 15 minutes or until the water level drops below the beans, stirring occasionally to prevent beans from sticking.
  4. Third Boil: Add another 2 cups of cold water and boil down once more for an additional 15 minutes, maintaining occasional stirring.
  5. Add Sugar and Salt: When the water level dips below the beans again, add 1 cup sugar and a pinch of salt. Reduce heat to low-medium to allow the sugar to dissolve and absorb into the beans, with a gentle bubbling simmer.
  6. Test for Softness and Thickness: After simmering for 10 minutes, check the beans by squeezing one between your fingers. If it doesn’t squish easily, add another ½ to 1 cup of water and continue cooking for about 10 more minutes.
  7. Mash: Once the beans are soft and the liquid has thickened, mash the beans to your desired consistency, balancing between smooth and textured.
  8. Serve: Your homemade anko sweet red bean paste is ready to use. It pairs perfectly with Japanese treats like mochi and dango or can be stored for future use.

Notes

  • Use good-quality azuki beans for the best flavor.
  • Adjust sugar quantity to taste for a less sweet or sweeter paste.
  • Keep stirring occasionally during boiling steps to prevent beans from sticking and burning.
  • Anko can be stored in the refrigerator for up to one week or frozen for longer storage.
  • For a smoother paste, continue mashing or use a food processor after cooking.

Keywords: Anko, Sweet Red Bean Paste, Azuki Beans, Japanese Dessert, Red Bean Paste Recipe

Find it online: https://jedentaglecker.com/anko-recipe-japanese-sweet-red-bean-paste-recipe/