Anko / Tsubuan (Sweet Red Bean Paste with Whole Beans)
When talking about Japanese sweets, Anko is absolutely essential. Not long ago in Japan, it was common to see almost every household slowly simmering adzuki beans to make anko from scratch. I hope you will try recreating this traditional Japanese flavor, which remains beloved today, in your own home.
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Servings: 1 batch (about 1.32 lbs / 600 g per batch)
Ingredients
- 7 oz adzuki beans
- 6.35 oz sugar
- pinch of salt
- 4 cups water (for step 4)
- ⅓ cup water (for step 7)
Instructions
- Rinse and drain adzuki beans. Add the beans to a pot with 2 to 3 times their weight in water (I used 2 cups/480 ml) and bring to a boil. Once boiling, reduce the heat to medium and simmer for 5 minutes.
- Add half the amount of water you just used (1 cup/240 ml) to the pot to lower the boiling water temperature. Continue heating until it returns to a boil.This step ensures that the adzuki beans are cooked through to the center.
- Drain the beans in a sieve and discard the cooking liquid to remove any bitterness.
- Lightly rinse the pot, then return the beans and water (as specified in the recipe) and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 40 minutes to 1 hour (or longer if needed).The cooking time can vary depending on how long it has been since the beans were harvested. Test the beans by pressing one between your fingers to see if it crushes easily without any firm center remaining. If the water level gets too low during cooking and the beans start to peek above the surface, add separately boiled water as needed to keep them fully submerged.
- After ensuring that the adzuki beans have softened, cover the pot, turn off the heat, and let them steam in the residual heat for 30 minutes.This step helps the beans soften more evenly and thoroughly.
- Drain the adzuki beans into a colander.
- Lightly rinse the pot, then add water (as specified in the recipe) and sugar. Cook over high heat, and once about half of the sugar has dissolved, add the adzuki beans. Using a spatula, stir continuously from the bottom of the pot, being careful not to crush the beans too much and to prevent the mixture from burning.
- Keep stirring until the mixture reaches a slightly softer consistency than your desired texture, as it will firm up a bit as it cools. Once it reaches this point, add salt, stir gently, and turn off the heat.Be careful not to burn yourself during this step, as the mixture can splatter. Wearing heat-resistant gloves and long sleeves is highly recommended.
- Transfer the mixture to a container (such as a sheet pan) to cool. Dividing it into smaller portions will help it cool more quickly.
Notes
- You can store them in an airtight container in the refrigerator for 3 days or in the freezer for 3 weeks.
Nutrition
Calories: 947.08kcal Carbohydrates: 228.46g Protein: 14.92g Fat: 0.78g Saturated Fat: 0.07g Polyunsaturated Fat: 0.04g Monounsaturated Fat: 0.02g Sodium: 69.68mg Potassium: 1059.34mg Fiber: 14.49g Sugar: 179.66g Vitamin A: 11.91IU Calcium: 88.57mg Iron: 4.06mg
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