Anko (Sweet Red Bean Paste)
Anko is a classic Japanese sweet red bean paste, perfect for various desserts. This vegan version is made with just a few simple ingredients and offers a rich, naturally sweet flavor. It's a versatile filling or topping for mochi, pastries, or toast.
Uma receita original de Forkin
- Tempo total
- 7 h 40 min
- Doses
- 4
- Dificuldade
- Média
Preparação prévia
Ingredientes
- 250 gazuki bean, dried
- 150 gsugar
- 1 pitadasalt
Utensílios
large pot · wooden spoon · colander · potato masher
A preparação
Passo a passo
- 1
Rinse the azuki beans thoroughly under cold running water.
Cerca de 1 min
- 2
Place the rinsed azuki beans in a large pot and add enough cold water to cover them by several inches. Bring to a boil over high heat.
Cerca de 10 min
Nota do cozinheiro: Using a larger pot than you think you need will prevent boil-overs.
- 3
Once boiling, cook for 5 minutes, then drain the water and discard it. This helps remove bitterness.
Cerca de 5 min
- 4
Return the azuki beans to the pot and add fresh cold water, covering them by at least 3 inches. Bring to a boil again, then reduce the heat to low.
Cerca de 5 min
- 5
Simmer the azuki beans gently, uncovered, for 60-90 minutes, or until they are very soft and can be easily crushed between your fingers. Add more hot water if needed to keep them submerged.
Cerca de 1 h 15 min
Nota do cozinheiro: The cooking time can vary significantly depending on the age and type of beans.
- 6
Once the azuki beans are tender, drain most of the cooking liquid, leaving just enough to barely cover the beans.
Cerca de 2 min
Nota do cozinheiro: You can reserve a small amount of the liquid to adjust the consistency later if needed.
- 7
Add the sugar and the salt to the pot with the azuki beans. Stir gently to combine.
Cerca de 1 min
- 8
Continue to simmer over low heat, stirring constantly with a wooden spoon, for about 10-15 minutes. The sugar will dissolve and the mixture will thicken.
Cerca de 12 min
Nota do cozinheiro: Stirring prevents the bottom from scorching and helps achieve a smooth consistency.
- 9
Mash the azuki beans to your desired consistency using the back of your spoon or a potato masher. For a smoother paste, use an immersion blender or process in a food processor.
Cerca de 3 min
Nota do cozinheiro: For 'tsubuan' (chunky anko), leave some beans whole; for 'koshian' (smooth anko), mash completely.
- 10
Remove from heat and let the anko cool completely. It will thicken further as it cools.
Cerca de 6 h
Nota do cozinheiro: Cooling slowly helps the flavors meld and the texture set properly.
Conservar bem
Store leftover anko in an airtight container in the refrigerator.
Anko is typically eaten cold or at room temperature, but can be gently warmed if desired.