This is one of my favourite sweets in the world! I simply love the combinations of azuki red bean paste, yoghurt and cinnamon♡You can use store bought azuki red bean paste or you can make your own (check my recipe!). I made with this ratio of ingredients this time, but you can enjoy experimenting with the ingredients yourself depending on your taste. It's very forgiving :)

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

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

I made this for people who live in countries where it's difficult to buy koshi-an.Check out my video! Recipe by decocookie

I watched my grandmother make it and tried to copy her. I read about the cooling method described in step 6 on the website of a traditional Japanese confectioner called Kanshundo. I think they do it this way to get rid of bitterness and to firm up the cooked azuki beans. I incorporated it into my recipe.There's no need to pre-soak the azuki beans before cooking. They have such thick skins that cold water doesn't soften them easily. Improper soaking can lead to unevenly cooked beans as well, so it's best to entirely forgo the soaking process.Cook the beans over medium heat for the 2nd half. It won't burn, but it does cook fast once you can mash it into a paste, so watch carefully for the right time to take it off the heat. For about 750 g when done. Recipe by Kamoshian.

I was busy and didn't have a lot of time.After the beans have been cooked, make sure to drain them off.The mixture burns easily after the sugar is added, so keep stirring.Even if the bean paste is still soft, it will firm up when it has cooled down.It also becomes less sweet-tasting when it's cold, so I recommend making it pretty sweet. Recipe by Yoshimorisanchi

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

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

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

If you make your own anko, you can adjust the sweetness to your taste. It's also preservative-free, so I like it.There's no need to cook the beans for 1 to 2 hours. Just repeat the boil-simmer and cool steps, and you'll end up with tender and plump cooked beans. Use a pan with a thick bottom.If you use the same amount of sugar as the beans, the anko will be not that sweet. Please adjust the amount of sugar to taste. Recipe by umemodoki

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

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