Anko or sweet red bean paste is the foundation of most traditional Japanese sweets, so having a good sweet Red Bean Paste recipe is a must if you want to delve into the world of wagashi. Made with Adzuki beans, the traditional process involves hours of soaking, boiling, and stirring. I've stacked a few kitchen hacks to significantly speed up the process in this recipe, and you can make homemade Anko in about 45 minutes, with about 5 minutes of active work. This easy tsubuan (粒あん) is perfect for all kinds of wagashi, including mochi, monaka, and yōkan.

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FULL ANKO RECIPE ▶ [ Ссылка ]

INGREDIENTS FOR ANKO
225 grams adzuki beans
4 cups water
1/4 teaspoon baking soda
1/8 teaspoon salt 
200 grams sugar (~1 US cup)

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INDEX:
0:00 Intro
0:49 Ingredients
1:05 History of Adzuki Beans
1:23 Wash & Cook Red Beans
3:21 Sweeten Red Beans
5:21 Rest Red Bean Paste
5:46 Stuffing Anko into Monaka
6:00 Taste Test

#anko #redbeanpaste #japanesepastry

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