Anko
Votes: 1
Time: 9 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 274, total fat 5 G., saturated fats 0 G., proteins 8 G., carbohydrates 51 G., fiber 6 G., cholesterol 0 mg, sodium 159 mg, sugar 31 G.
Calories 274, total fat 5 G., saturated fats 0 G., proteins 8 G., carbohydrates 51 G., fiber 6 G., cholesterol 0 mg, sodium 159 mg, sugar 31 G.
This Japanese version of sweet red adzuki bean paste is popular in many parts of Asia as a filling for cakes, pastries, and rice-flour-based sweets (such as mochi), as well as a topping for popsicles and ice cream. Anko is also added to soups and rice dishes, including Eight Treasures Rice. And, of course, you can eat the paste on its own. It's easy to make, but time-consuming, as it requires a significant amount of soaking. This recipe produces a smooth, flaky anko paste. If you prefer a sweeter paste, you can add more sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup dried adzuki beans
- 1/4 teaspoon of baking soda
- 3/4 cup + 2 tbsp raw cane sugar
- 2 tbsp. neutral vegetable oil
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Recipes with similar ingredients: red beans
Cooking the dish according to the recipe:
- Place the beans in a medium bowl and add enough cold water to cover by about 2 inches (5 cm). Cover and refrigerate until the beans plump up, about 8 hours and up to 24 hours.
- Drain the beans and transfer them to a 5-quart (2.5-liter) Dutch oven or medium saucepan. Add 4 cups of cold water and bring to a boil over high heat. Drain the beans, then add the baking soda and stir in the same saucepan. Pour another 4 cups of cold water into the saucepan, cover, and bring to a boil over medium-high heat.
- Remove the lid, reduce the heat to low, and simmer the beans, stirring occasionally, until very tender, about 45 minutes. Add more hot water as needed to keep the beans submerged in liquid.
- Drain the beans, setting aside 1/4 cup of the cooking water. Rinse the saucepan and set aside. Transfer the beans to the bowl of a food processor and pulse until most of the beans are broken up, about 10-15 pulses. If the mixture is too dry, add a little of the cooking liquid.
- Return the beans to the clean saucepan and add the sugar, vegetable oil, and 0.5 teaspoon of salt. Cook over medium heat, stirring constantly, until the paste is thick enough that you can see the bottom of the pan when you run a spatula through it, 10-20 minutes.
- Transfer the paste to a baking sheet or a wide, shallow bowl, spread it out evenly, and let it cool completely. It will thicken as it cools.
- The cooled bean paste can be used immediately or stored in an airtight container in the refrigerator for up to a week. Can be frozen in a freezer bag for up to 3 months.
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