Anko Red Beans Paste Tsubuan
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Ingredients
- 200g azuki beans - washed and drained
- 150 to 200g sugar (use more or less depending on your taste)
- a dash of salt
- water, as much as necessary
Instructions
- 1. Place azuki beans into a cooking pot and add about 800ml water (3 to 4 times the azuki weight). Cook over high heat and bring it to a boil.
- 2. Once it is boiling, reduce the heat to medium-low and cook for 5 min. After 5min turn off the heat and cover, let it rest for 15 to 20 min. Then drain well.
- 3. Transfer the cooked azuki beans into a clean cooking pot. Add 600ml water, cook over medium-high heat and bring it to a boil. Once boiling, skim off scum. Then cover and cook for about 30 min over medium-low heat. Check regularly that the water level is high enough to cover the beans.
- 4. After 30 min, check if azuki is ready. If not soft enough, cook another 10 min. Once ok, remove from the heat. Cover and let it rest for 30 min.
- 5. After 30 min, turn the heat to medium-high heat. Again check that you have just enough water to cover the azuki (adjust by adding or removing water as needed). Just before it boils, add sugar (first 150g then add more if any till 200g) and a dash of salt.
- 6. Cook for 15 to 20 minutes on medium heat, while stirring occasionally. Let almost all the water evaporate. Transfer to a plate!
- 7. If you don't use it all, wrap the leftover and freeze. Usually I freeze it in separate 100g portion.
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I love Anko. Someone says some recipe calls Mizuame to make Azuki paste. I would like to know how to use it to make Azuki paste. let me know. Thank you.
I hear some people use mizuame too. It probably gives more intensity to the taste. I guess you can try by just adding some, tho adding just sugar is nice too.