Anko Recipe – Japanese Sweet Red Bean Paste Recipe
Anko is a traditional Japanese sweet red bean paste made from azuki beans and sugar. This recipe guides you through soaking, boiling, and sweetening the beans to create a versatile paste that’s perfect for a variety of classic Japanese desserts like mochi and dango.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: About 2 cups of sweet red bean paste 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Beans
- 1 cup azuki beans (200g / 7oz)
- Boiling water (enough to cover the beans 1 cm / 1/2 inch above the top)
- 5 cups water
Sweetening
- 1 cup sugar (200g / 7oz)
- 1 pinch salt
Instructions
- Soak: Wash the azuki beans and place them in a saucepan. Cover them with boiling water about 1 cm / ½ inch above the beans to soften. Let them soak for 30 minutes.
- Initial Boil: Place the soaked beans and 5 cups of water in the saucepan and bring to a boil over high heat. Boil until the liquid evaporates, approximately 15 minutes. Drain any excess murky brown-red water.
- Boil with Cold Water – First Round: Add 2 cups of cold water to the beans and bring back to a boil. Cook for another 15 minutes or until the water level drops below the beans. Stir occasionally to prevent sticking.
- Boil with Cold Water – Second Round: Add another 2 cups of cold water and boil down again for around 15 minutes until the water dips below the beans once more.
- Sweeten and Simmer: Lower the heat to medium-low and add 1 cup of sugar and a pinch of salt. Stir gently to dissolve the sugar while letting the liquid bubble gently among the beans. Simmer for about 10 minutes until the liquid starts to thicken.
- Doneness Test and Adjust: Test softness by squeezing an azuki bean; it should squish easily. If not soft enough, add ½ to 1 cup of water and boil for an additional 10 minutes.
- Mash: Mash the beans to achieve a balance between smoothness and texture according to your preference.
- Serve: The sweet red bean paste is now ready to be used in your favorite Japanese desserts like mochi and dango.
Notes
- Be patient with the boiling process as it ensures the beans soften perfectly and develop the right flavor.
- You can adjust the sugar quantity depending on how sweet you prefer your anko.
- Anko can be stored in the refrigerator for up to a week or frozen for longer storage.
- For a smoother paste, continue mashing or blend briefly after cooking.
- Use a heavy-bottomed saucepan to avoid beans sticking and burning during boiling.
Keywords: Anko, Japanese Sweet Red Bean Paste, Azuki Beans, Japanese Dessert, Mochi Filling, Dango Filling, Homemade Anko
