Basic Koshi-An (Smooth Sweet Bean Paste)
cookpad.japan @cookpad_jp
I made this for people who live in countries where it's difficult to buy koshi-an.
Check out my video! Recipe by decocookie
Open in Cookpad AppCooking Instructions
- 1
Rinse the beans in water, and remove any that float to the surface.
- 2
Soak the beans in plenty of water for 8 hours (they should swell up to 3 times their original size).
- 3
Put the beans in a small pan, add plenty of fresh water and cook over high heat.
- 4
When it comes to a boil, drain off the water, add fresh water, and bring to a boil again over high heat.
- 5
Repeat this process (bring to a boil, drain off the water, add fresh water) 3 times.
- 6
Put the beans and water in a small pan and bring to a boil over high heat again. Skim off the scum once it comes to a boil.
- 7
Turn the heat down to low, cover with a lid and simmer for an hour and 30 minutes. (Add water to the pan if it boils down too far.)
- 8
Once the beans are tender, turn off the heat. Pour in water to reduce the temperature.
- 9
Drain the beans. While still in the sieve, place the beans in a bowl filled with water.
- 10
Mash the beans with a spoon or similar utensil. Discard any skins that can't be strained through the sieve.
- 11
Next, strain the mashed beans through the sieve while sprinkling a little water over them.
- 12
Line a sieve with a clean cheesecloth or muslin (or similar porous, unbleached clean cloth) and pour in the strained beans.
- 13
Squeeze the anko in the cloth to drain the moisture. (This is fresh anko or "nama-an").
- 14
Put the nama-an in a small pan. Add the sugar, and mix until it starts to turn watery.
- 15
Simmer over low heat for 20 minutes or so while constantly stirring and kneading it with a spatula.
- 16
Line a tray with a sheet of clean muslin or cheesecloth or a kitchen towel. Place small portions of the koshi-an on the cloth and leave to cool.
- 17
When it has cooled down, it's done.
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