How to Make Koshi-an, Anko, & Azuki Beans

Name: How to Make Koshi-an, Anko, & Azuki Beans
Cuisine: American
Ingredients: 250 grams Dried azuki beans; 150 grams Sugar; 1 pinch Salt

cookpad.japan @cookpad_jp

I challenged myself to make delicious anko for my husband, who loves wagashi. After many attempts, I came up with this easy and delicious recipe. I have shared other recipes that you can use this anko with too.

Using a blender in step 5 makes the work a lot easier.
Recipe Variations:
Anpanman Bread,.
Strawberry Daifuku, Recipe by Okaerin

cookpad.japan @cookpad_jp

Using a blender in step 5 makes the work a lot easier.
Recipe Variations:
Anpanman Bread,.
Strawberry Daifuku, Recipe by Okaerin

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Ingredients

250 gramsDried azuki beans
150 gramsSugar
1 pinchSalt

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Steps

1

Rinse the adzuki beans and put into the inner pot of a thermal cooker.
2

Add enough water to equal about 3 times the volume of the adzuki beans. Cover with the lid and boil for 5 minutes. Then place the inner pot into the outer pot and leave it like that for at least 4 hours. (The photo shows the beans boiling)
3

The azuki beans are done when you they're soft enough to mash when you squeeze one with your fingers.
4

Add the contents of the pot, including the liquid, to a blender. Blend for about 10 seconds. (Skip this step if you do not have a blender.)
5

Pass the adzuki beans through a strainer. If they're difficult to strain, pour some water over the beans. Continue to add water until the bean pieces are all covered with water.
6

After the azuki beans are strained, let them sit a little while. A layer of water will form on top of the beans. Carefully discard the top layer of water.
7

Line a strainer with cheesecloth or a dish towel with a fine weave and strain the bean paste.
8

Squeeze the cheesecloth or dish towel to strain out the water.
9

Put the anko in a saucepan and add 1/3 of the sugar. Place the saucepan over low heat and mix with a wooden spatula, stirring from the bottom of the pot.
10

When the anko starts to soften, add 1/2 of the remaining sugar while continuing to heat over low heat. Wait a little while and then add the rest of the sugar.
11

Keep mashing with the wooden spatula until the spatula leaves a ribbon in the bean paste. Add a pinch of salt and transfer to a tray or other container to cool.
12

(Extra tip) This anko is not very sweet, so it only keeps in the refrigerator for about 1 week. It's very convenient if you divide it up into easy-to-use portions and freeze them.