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Anko

User Rating 5 Star Rating (5 Reviews)

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It's sweet azuki bean paste which is used in various sweets. This is a type of anko called tsubu-an. Tsubu-an contains skins of azuki beans.

Prep Time: 6 hours

Cook Time: 1 hour, 30 minutes

Total Time: 7 hours, 30 minutes

Ingredients:

  • 1/2 lb or 1 1/3 cup azuki beans
  • 2 cup Japanese Johakuto (white sugar), or 1 1/4 cup granulated sugar *adjust the sweetness to your preference
  • 1 tsp salt *adjust the amount of salt to your preference

Preparation:

Put azuki beans in a deep pot and pour enough water to cover them. Soak azuki for a half day or overnight. Put the pot on high heat and bring to a boil. Turn down the heat to medium and simmer azuki for about 10 minutes. Drain in a colander. Put the azuki beans back in the pot and add about four cups of water. Bring to a boil on high heat. Turn down the heat to low and simmer azuki beans for about one hour, or until softened. Carefully drain the liquid from the pot. Add sugar and salt to your taste and stir azuki. Further, simmer azuki until it becomes your desired thickness. Stop the heat.

User Reviews

 5 out of 5
So Glad I Found This Recipe!, Member GothicSidhe

This is great! I love Japanese sweets, but a lot of recipes I have call for premade anko paste. I live a long way from any market where I could get premade anko, so this recipe for how to make it from scratch is awesome! I also cut back on the sugar a bit, and I also cut back a bit on the salt, too. Recently, I made an interesting discovery - a drop or two of almond extract added to this gives a really great flavour. Another super discovery is that if you make a big batch of this (double the recipe) you can freeze some for later and it tastes just fine! Now I can make manju and daifuku without having to make the anko from scratch every time!

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