When I made coarsely mashed sweet bean paste at home, I decided to use it up by making it into Japanese sweets.I referred to the way my mother-in-law makes yokan, and made a few changes.I didn't add sugar or salt, because the bean paste was already sweetened.You can make mizu-yokan (yokan jelly) using 200g of an (sweet bean paste) and 200 ml of water in summer. Recipe by Momopanda

I wanted to have a cake with anko (sweet bean paste) in it, so I made one using a tofu based batter.The cake looks prettier and more like a traditional Japanese sweet called "ripped dumplings" if you don't cover the walnut bean paste totally with the last addition of batter. Recipe by kurukurumin

I wanted to use up frozen sweet bean paste, which I had made previously. I wanted to make dorayaki that has an old fashioned taste.The best way to cook the pancakes is to heat the electric griddle to high, cool down with a wet cloth, and cook over low heat. Cook the pancakes well until you can see bubbles rise to the surface. Cook the other side until the surface is light brown.The result is better if you use an electrical griddle rather than a frying pan. For 6-8 servings. Recipe by Pront18

Sweet red bean paste is used in a lot of Japanese sweets. It’s commonly found stuffed inside sweet buns, Mochi and pancakes. It has a sweet nutty flavour.

My mother-in-law is great at making red bean paste.When you mash the red beans, it's easier to use a blender to blend half of them.If you blend everything in the blender, it will become smooth red bean paste. Recipe by Match

We make black turtle bean paste for quick pasta and ramen noodle lunches, and to give an oriental flavor to stirfried dinner dishes. Black turtle bean paste is more pungent and sweeter than hoisin sauce or oyster sauce. We always keep a mason jar around, a quarter cup is enough for a whole family dinner.And if you try to save money, a packet of ramen noodles to make a cup of soup with imitation chicken flavor, salt and msg is 35 cents. A cup of black turtle bean soup with home made egg rice noodles or rice is more nourishing and 13 to 17 cents, half the price. And more protein.#GlobalApron

I make ichigo daifuku a lot, but I live in the countryside, so it's hard to buy shiro-an. I tried making it in a microwave once, but I developed my own way, adjusting the sweetness to my taste.Passing the bean paste through a sieve will result in a very smooth texture.If you transfer the bean paste quickly to a storage container, cover the surface with paper towels and close the lid, the surface won't get too dry or get too wet because of the condensation.If the lid of the storage container won't close properly, cover with plastic wrap. For as much as you like. Recipe by sweet89

I looked around the internet for bean paste recipes, and came up with my own easy version.It must be easier to peel big lima beans than baby ones, but it costs triple so I bought the baby ones. Recipe by Gogonta

This is a recipe for lazy people.Adjust the amount of water, sugar and salt to your taste. You can freeze the adzuki bean paste. Use for making adzuki bean bread or other confectioneries. Recipe by Otometeo

we were given homemade mochi rice cakes this new year, so i made this japanese traditional bean paste to go with them. it might sound strange, but it goes well with whipped cream too. I like to have with frozen yoghurt with a pinch of cinnamon, it's the best. It is also good just by itself, or with fruits, waffles, english scones, cakes, buttered toast, and even shaved ice <3

Japanese Sweets!

There weren't any recipes for making proper shiro koshi-an without cutting corners on the Cookpad website yet.If the beans poke out of the water a bit in Step 3 they'll be OK, since you're just boiling them so that they peel easier.You can't make tsubu-an (chunky bean paste) with this method.Be sure to strain off the water properly in Step 9.Peeling the beans makes them easier to strain and makes the paste whiter. For 1 batch. Recipe by Natsu