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Dans la lune

March 13, 2016

Anko / Azuki – Red bean paste – with pressure cooker

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Anko - Red bean paste - with pressure cooker

Print this recipe
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Anko - Red bean paste - with pressure cooker

Ingredients

  • 200g azuki beans - red beans
  • 640ml water (or more as needed)
  • dash of salt
  • 120g brown sugar or more (100g if you prefer not so sweet)

Instructions

  • 1. Wash azuki beans and drain. Set aside.
  • 2. Put the washed azuki to the pressure cooker and add enough water to cover the azuki. Bring it to a boil. Simmer for 1 to 2 minutes, then drain in a colander.
  • 3. Transfer the boiled azuki back to the pressure cooker and add 640mL of water.
  • 4. Cover and lock the pressure cooker, and turn the heat to high. When the pressure builds up, turn the heat down to lowest-heat and cook at high pressure for about 15 minutes. Turn off the heat and let the pressure come down naturally.
  • 5. Remove the lid and add sugar and salt. Simmer for about 10 to 15 minutes (or more) until thickened, stirring occasionally. Turn off the heat.

Note :

  • If you don't use it all at once, you can store it in the freezer for up to 2 months. Split them to small balls and wrap each anko ball in plastic wrap. Store in a Ziploc Freezer bag.
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https://atelierlalune.com/2016/03/anko-red-bean-paste-slow-cooker/

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