Anko Recipe - Japanese Sweet Red Bean Paste (2024)

FAQs

What is Anko paste made of? ›

Sometimes known as An (餡), Anko (餡子, あんこ) is a Japanese sweet red bean paste made from azuki beans. It is the most common filling used in many Japanese sweets. In fact, you can find sweet bean paste in many other Asian pastries and desserts.

Anko, or red bean paste, is used in Japanese, Chinese, and Korean desserts. It's made by boiling azuki beans/adzuki beans with sugar and a pinch of salt. The Japanese use the sweetened paste in many traditional Japanese sweets, such as Daif*cku Mochi, Dango, Dorayaki, Taiyaki, Manju, Zenzai, and Anpan.

Many people are often surprised to hear that beans can be enjoyed as dessert in Japan. But "anko", a paste made from red beans called "azuki", is a staple in traditional Japanese confectionery, and has been enjoyed by Japanese people for centuries.

You can add more cooking liquid/water if your beans are too dry. Keep in mind the anko will thicken more as it cools.

Red bean paste, called Anko (餡こ or 小豆)) in Japanese.

"Red bean paste, which is rich in carbohydrates and dietary fiber, is indispensable for adjusting the intestinal environment, which tends to be disrupted when one diets," Nagai said. Bodybuilders in the United States regularly eat anko these days, he said.

Always store opened red bean paste in an airtight container in the refrigerator to retain its freshness for as long as possible. If you're interested in long term storage, portion the paste into small amounts, wrap tightly in cling film and store them in the freezer.

There are two types of anko: Tsubu-an, which is made by cooking adzuki beans so as not to crush the grains, and koshi-an, which is cooked adzuki paste with the outer skin removed.

Adzuki beans may also aid in weight loss, enhance muscle mass, and lower cholesterol levels. However, excess intake of these beans may lead to digestive issues like gas, nausea, and mild diarrhea. Therefore, you should limit its use and consult a doctor if you experience any adverse reactions.

No soaking is necessary before cooking Adzuki beans, which makes them exceptional in this regard. Properly stored this product may last up to 25 years. Store in cool dark place to maximize shelf life. Bulk products (bags & boxes) should be repackaged for long term storage.

How do you dry red beans? ›

Don't cool after blanching, just dry them on a towel before spreading onto trays and drying in the oven. The ideal is to dry at a temperature starting at 50°C/120°F/Gas Mark 0 and then increase the temperature slowly up to 65°C/150°F/Gas Mark 0.

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

While the bean paste can be savory, this smooth anko version is slightly sweetened with coconut sugar. Most store-bought versions are sweetened 1:1 with sugar and beans (which means a ton of sugar!). This version is slightly less sweet because it's made with less sugar (but still has a delicious and sweet flavor).

What is it? Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

Ingredients. You only need two things to make this DIY cleaning paste – some baking soda and some dish soap of your choice. Depending on the consistency of your dish soap, you'll need a little more or less of it.

Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used.