Anko paste is one of the basic ingredients for Japanese sweets.
There’re similar sweet bean paste in the Asian countries, but there’re some differencies.
My Chinese friend told me that they steam the beans and use oil for the Chinese sweet bean paste, Hondou.
But we japanese normally boil the beans and don’t use an oil.
The paste is sweet enough to use as ingredients, such as Anko pound cake etc.
250g Adzuki bean (red bean)
250g〜 sugar (depends on how thick you want to make)
A pinch of salt
- Wash the bean, place in the pan and pour enough water to cover all the beans. Heat it up and boil it for 10 mins.
- After you boil for 10 mins, Drain all the water then replace the beans and enough water in the pan again.
Heat it up. Once it boils. turn the heat to lower heat then keep cooking for about 1.5 hours, or until the beans became soft.
If the water is not enough during cooking, please keep adding a cup of water.
- When the beans became soft, add all the sugar and salt.
If you plan to make Zenzai (sweat bean soup), you can just add the sugar in the pan, but if you plan for the Anko paste, drain the water once and replace the beans and sugar only.
Mix with spatula sometimes and keep cooking until it became desired thickness.
I used 250g of granulate sugar dor Anko paste.
I forgot to take picture but I had the paste as topping of bread, vanilla ice cream, and made Anko-Latte (mix milk and bean paste) for dessrt