How to make Anko (Sweet Red Bean Paste)
Anko is the most beloved filling in traditional japanese sweets. We, Japanese like to put it on anything ! It is sweet but actually has a lot of health benefits because it is made from beans.
Equipment
- 1 Laege pot
- 1 Wooden Spoon or Rubber Spatula
- 1 colander
Ingredients
- 200 g Azuki Beans
- 300 g Granulated Sugar
- ½ tsp Baking Soda
- ¼ tsp Salt
Instructions
- Rinse your azuki beans under running water to make sure the beans are clean. Put azuki beans in a large pot and fill the pot up with enough water that covers the beans by at least 1 inch.
- Bring the water and azuki to a boil for 5 minuites and drain the water using a colander. Put the beans back into the pot and refill with water that covers the beans by about 1 inch. Bring the water to a boil again and once it boils, add 1/2 tsp of baking soda and turn the heat down and simmer it for about 50min to 1 hour to cook the beans all the way through. How long it takes really depends on the condition of the beans and your stove. Keep an eye on the pot so that when the water evaporates too much you can top up with water.
- You can check if the beans are properly cooked by rubbing a bean with your forefinger and thumb. If the bean is smashed easily and not grainy, the beans are cooked. But do be careful not touching the beans straight away from your pot. Always put the bean to a cup of water with a spoon first then touch with your fingers. I really recommend testing not one but several beans by this way because you want to make sure all the beans are soft at this stage.
- Once the beans are cooked, turn the heat off and put a lid on the pot then leave for 30 minutes. After that, drain the water with a colander and put it back to the pot with sugar. Turn the heat to medium heat and dessolve the sugar then cook it for about 10 to 20 minutes stirring constantly to thicken the beans and sugar mixture. The more you cook the thicker your Anko will be. Make sure your spatula or wooden spoon has long handle because Anko is incredibly hot, it's like caramel!
- When your Anko has thickened, add salt and give it a stir, take off the heat and spread on a plate or a tray to cool it down. Do not forget hot Anko looks runny, but as it cools, it gets much thicker, so you want to take account of it before you overcook your Anko. Cooled Anko shoud be thicker than custard. Now, you have homemade anko!