Anko's recipe: Sweet Azuki Bean Paste
Anko (餡子) is a sweet paste made from red azuki beans, an essential ingredient in many traditional Japanese desserts, such as dorayaki or mochi. It embodies the natural sweetness of azuki beans, subtly sweetened, with a texture that can be smooth or grainy depending on the preparation. Easy to make, anko is perfect for adding an authentic Japanese touch to your desserts.
In Japanese culture, anko is a mainstay of traditional pastry-making, appreciated for its natural sweetness and delicate taste. It's made with simple ingredients: azuki beans, water and sugar. There are two main varieties of anko: koshian (smooth dough) and tsubuan (grainy dough). This recipe features the grainy version (tsubuan), which is more rustic but just as delicious. It can be used as is in pastries or as a topping for other Japanese preparations.
- Prep Time
- 10 minutes
- Cooking Time
- 2 hours
- Servings
- 1 portion
Ingredients
- 200 g red azuki beans
- 150 g sugar (adjust according to sweetness preference)
- A pinch of salt
Directions
- Rinse the azuki beans under cold water.
- Place in a large saucepan, cover with water and bring to the boil. After boiling for 5 minutes, drain the beans and return them to the pan. This process, known as shibunuki, eliminates the beans' natural bitterness.
- When the beans are sufficiently tender (you should be able to squeeze them between your fingers), drain them partially, reserving a little of the cooking water.
- Return the beans to the pan, add the sugar and a pinch of salt. Mix well, then cook over low heat, stirring constantly, for around 10-15 minutes, until the mixture thickens and the beans absorb the sugar.
- Add fresh water to the pot (about 4 to 5 times the volume of the beans). Bring to the boil again, then reduce the heat and simmer on a low heat for about 1 to 1? hours, or until the beans are tender. Check from time to time, and add water if necessary to keep the beans submerged.
- If you prefer a smoother texture (as with koshian), you can strain the cooked beans or use a blender to obtain a homogeneous paste. For the tsubuan (grainy) version, leave the beans slightly mashed, with some pieces left.
- Remove from heat and allow to cool to room temperature. The paste will continue to thicken as it cools.
- Transfer the anko to an airtight container for refrigeration (up to one week) or to the freezer for longer storage.
