Sweet Beans Paste (Anko)

Name: Sweet Beans Paste (Anko)
Total time: 5400 s
Cuisine: American
Ingredients: 2 cups red beans (azuki); 1.5 cups sugar; 1/2 tsp salt; liberal amount of water

Mogco Tokyo @harakiricafe

Tokyo, Japan

Anko is beans paste. My husband loves to spread it on a toast. Discover your own use.
#basic

Mogco Tokyo @harakiricafe

Tokyo, Japan

Anko is beans paste. My husband loves to spread it on a toast. Discover your own use.
#basic

Saved

Ingredients

40 - 90 mins

2 cupsred beans (azuki)
1.5 cupssugar
1/2 tspsalt
liberal amount of water

Saved

Steps

40 - 90 mins

1

Left: red beans, right: black pepper
2

Wash the red beans.
3

Put them and enough water to cover in a pot. I used a pressure cooker to save cooking time.
4

Heat the pot until it comes to a boil, uncovered. Skim the foam from the surface.
5

Add water up to twice the height of beans.
6

Cover the pot with a lid and heat it until it boils. Cook them for 15 minutes with a pressure. In case you don't have a pressure cooker, simmer the beans for about 45 minutes until they become soft.
7

When the pressure cooker cools down, open the lid and add salt and sugar. Simmer them over low heat for about 5 minutes to reduce its broth with mixing. The texture of anko becomes thicker.
8

Store it in a jar and it will last for about a week in a fridge. You can eat anko with mochi, toast and so on.
9

You can use anko for Dorayaki ingredients.
https://cookpad.wasmer.app/us/recipes/6418046-japanese-pan-cake-with-anko-dorayaki