Sweet red bean paste is called anko (餡子) in Japanese. If beans are kept whole, it’s called “tsubu-an.” It beans are mashed and smooth, it’s called “koshi-an.” Both types of anko are used in desserts. You may have seen mochi with anko. I made like to eat kuzumochi (kudzu mocha) with anko. You can make a variety of desserts with anko.
The main ingredient of anko is adzuki beans. Adzuki beans are red beans, and its name came from “azuki” in Japanese. They are smaller beans – the size of soy beans.
I used dates to sweeten adzuki beans today but regular sugar is commonly used to make anko. I just wanted to make healthier anko! I’ll show you the step-by-step instructions but the shorter version of the recipe and the ingredients listing are available at the bottom.
- Wash adzuki beans well. Scrub them.
2. Put adzuki beans in a pot and cover them with water. Bring to boil. After it comes to boil, reduce heat to low to medium and boil for 2 minutes.
3. Pour beans into a colander to drain water. Rinse beans well.
4. Put beans in a pressure cooker and add approximately three times of water and cover it with aluminum foil. Cook beans for 12 to 15 minutes after pressure is developed. If a pressure cooker is not used, cook beans until they are soft.
5. Remove pressure cook from the heat and wait until the pressure is gone
6. Pour beans in a pot with the cooking water just enough to cover beans and add pitted dates
Dates will melt after a few minutes.
7. Stir occasionally and reduce to loose paste consistency. Don’t reduce it too much as it gets thicken when cooled.
When anko is cooled down, it can be used as a topping for ice cream. I used it as a topping for banana nice cream (frozen banana). Anko made with dates is not overly sweet and complements ice cream well.
It can be stored in a refrigerator for a few days. It can be stored in a freezer. I usually make a larger batch and store some in the freezer to enjoy it later.
- 4 oz (113 grams) dried adzuki beans
- 6 large dates
- Wash adzuki beans well. Scrub them.
- Put adzuki beans in a pot and cover them with water. Bring to boil. After it comes to boil, reduce heat to low to medium and boil for 2 minutes.
- Pour beans into a colander to drain water. Rinse beans well.
- Put beans in a pressure cooker and add approximately three times of water. Cover it with aluminum foil and cook for 12 to 15 minutes after pressure is developed. If a pressure cooker is not used, cook beans until they are soft.
- Remove pressure cook from the heat and wait until the pressure is gone
- Pour beans in a pot with the cooking water and add pitted dates
- Stir occasionally and reduce to loose paste consistency. Don't reduce it too much as it gets thicken when cooled.
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