Anko (Japanese Sweet Red Bean Paste) Recipe
Anko is a traditional Japanese sweet red bean paste made from azuki beans, sugar, and a pinch of salt. It is commonly used as a filling in many Japanese sweets such as mochi, dorayaki, and taiyaki. This recipe yields a smooth and sweet paste with a rich, natural flavor from the azuki beans, perfect for adding an authentic touch to your desserts.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: Approximately 2 cups of anko paste 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 1 cup azuki beans (200g / 7oz)
- 1 cup sugar (200g / 7oz)
- 1 pinch salt
- Boiling water (enough to cover the beans about 1 cm / 1/2 inch above the top)
- 5 cups water
Instructions
- Soak and Rinse Beans: Rinse the azuki beans under cold water to remove any impurities and excess starch.
- Boil Beans: In a pot, add the rinsed beans and enough boiling water to cover them about 1 cm (1/2 inch) above the beans. Bring to a boil and cook for 5 minutes, then drain the water to remove bitterness.
- Simmer Beans: Refill the pot with 5 cups of fresh water and simmer the beans on low heat for 1 to 1.5 hours, or until the beans are tender, stirring occasionally to prevent sticking.
- Add Sugar and Salt: Drain the cooking water, leaving a small amount to adjust consistency. Add sugar and salt to the beans and gently mix over low heat until the sugar dissolves completely and the beans become thick and paste-like. Adjust the amount of water to achieve desired thickness.
- Cool and Store: Let the anko cool completely before using it as a filling or topping. Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Notes
- Use azuki beans for authentic flavor; canned red beans can be used but fresh gives best results.
- Cook beans gently to avoid breaking them apart too much unless a smooth paste is desired.
- Adjust sugar level according to your preference for sweetness.
- Anko can be mashed for a smoother consistency or left chunky as tsubuan style paste.
- Store anko refrigerated and consume within a week for freshness.
Keywords: anko, japanese sweet red bean paste, azuki beans, anko recipe, traditional japanese dessert filling