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Silky-smooth or delightfully chunky, Anko is the candy soul of conventional Japanese wagashi and up to date desserts. Learn to make anko at the moment with simply 4 pantry substances.
Anko or candy crimson bean paste might sound mysterious, however it comes along with nothing greater than azuki beans, sugar, salt, and just a little persistence. I’ll stroll you thru my straightforward stovetop methodology for The right way to Make Anko and present you the best way to create each chunky and effective varieties to fill your favourite Japanese sweets at residence.
In the event you love Japanese sweets with crimson bean paste, strive my Daifuku mochi, Dorayaki, and Taiyaki recipes subsequent!
What’s Anko?
Anko (餡子) or an (餡) is Japan’s basic candy crimson bean paste, simmered from azuki (adzuki) beans and sugar till thick and shiny. There are two beloved textures: rustic and chunky tsubuan (粒あん) and effective and {smooth} koshian (こしあん). You’ll style anko in dessert soups, candy dumplings, candy mochi rice truffles, even Japanese shaved ice. When you grasp the bottom paste, numerous treats open up.
Why I Love This Recipe
- Solely 4 substances
- No in a single day soaking
- Much less sugar than retailer purchased
- Simple to purée with a meals processor or blender
Elements for Anko
- Dried azuki beans (additionally spelled adzuki beans)
- Water
- Sugar (see Suggestions)
- Kosher salt
Discover the printable recipe with measurements beneath.
The right way to Make Anko
Preparation
- Rinse and parboil. Choose by the azuki, rinse effectively, and canopy with water in a big pot. Convey to a boil, then drain to take away bitterness.
Cooking
- Simmer till tender. Return beans to the pot, add contemporary water to cowl, and simmer with a drop lid for 60–90 minutes. High up water as wanted. A bean ought to mash simply between your fingers.
Assemble
- Choice 1 – Make tsubuan (chunky paste). Drain beans, return to the pot, and stir in half the sugar over medium-low warmth. When dissolved, add the remainder of the sugar and the salt. Preserve stirring till you possibly can draw a line throughout the underside of the pot with a spatula. Unfold on a tray to chill (see beneath).
- Choice 2 – Make koshian (effective paste). Reserve just a little cooking liquid, drain beans, and course of to a {smooth} purée (add liquid provided that wanted). Return purée to the pot, add sugar in two additions, then salt, and prepare dinner down as above. Cool on a tray (see beneath).
Nami’s Recipe Suggestions
- Skip in a single day soaking – Azuki skins soften throughout cooking, so you can begin instantly. No soaking wanted with trendy beans!
- Throw away the boiling water – This removes the astringency (shibumi, 渋み) of the meals. I do it simply as soon as, whereas some individuals do it twice or thrice.
- Bean-to-sugar ratio – A conventional 1:1 ratio preserves the paste longer. I like barely much less sugar at 175–200 g for 200 g beans for balanced taste.
- A pinch of salt issues – Salt enhances sweetness with out additional sugar.
- Cease on the “line take a look at” – Take away from warmth as quickly as you possibly can half the paste with a spatula; carry-over warmth thickens it additional.
Variations and Customizations
The right way to Use Anko
Storage Suggestions
To retailer: Cool fully, pack into an hermetic container, and refrigerate 3–4 days.
To freeze: Portion 100 g scoops, wrap, and freeze for as much as 2 months. When prepared to make use of, thaw in a single day within the fridge.
Ceaselessly Requested Questions
Much less sugar shortens shelf life. In the event you cut back it beneath 75 p.c of the bean weight, freeze any paste you’ll not use inside three days.
Salt suppresses bitterness and lifts the pure sweetness of the beans—strive it and style the distinction.
Stir in a spoonful of the reserved cooking liquid (or sizzling water) over low warmth till you attain the feel you want.
Comply with the koshian steps from the beginning. Utilizing a meals processor means you don’t must sieve out the skins.
Servings: 1 batch, 1.3 lb/600 g complete (1 Tbsp = 20 g)
Stop your display screen from going darkish
To Parboil
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Switch the beans to a big pot and sufficient water to cowl them by 1–2 inches.
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Place the pot on the range and produce it to a boil over medium-high warmth.
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As soon as boiling, drain the beans in a fine-mesh sieve. Return the beans to the identical pot.
To Cook dinner
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Add extra water to the pot to cowl the beans by 1–2 inches.
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Convey it to a boil over medium-high warmth. As soon as boiling, put an otoshibuta (drop lid) on prime of the beans. Cut back the warmth to medium low and maintain it simmering for the following 1–1½ hours. Tip: The otoshibuta will stop the beans from dancing round an excessive amount of. Be taught the best way to make it your self or discover one on Amazon and JOC Items.
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Among the liquid will evaporate, so add extra water to maintain the beans coated, as wanted. After 1 hour, test if the beans are cooked. Choose up a bean and mash it together with your fingers. When it mashes simply, it‘s carried out.
To Make Tsubuan (Chunky Paste)
To Make Koshian (Advantageous Paste)
To Retailer
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Switch the anko to an hermetic container, cool, and retailer within the fridge for as much as 3–4 days or within the freezer for as much as 2 months. You can even divide and wrap 100 g parts in plastic movie and retailer in a freezer bag. Once you’re prepared to make use of it, defrost it within the fridge in a single day. Tip: In comparison with store-bought crimson bean paste, selfmade anko makes use of much less sugar and due to this fact doesn‘t maintain as lengthy.
Serving: 1 Tbsp · Energy: 45 kcal · Carbohydrates: 10 g · Protein: 1 g · Fats: 1 g · Saturated Fats: 1 g · Sodium: 19 mg · Potassium: 84 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 1 IU · Calcium: 4 mg · Iron: 1 mg
Editor’s Word: This publish was initially revealed on March 12, 2012. It was up to date with new photos and a minor recipe instruction tweak on March 10, 2020. It was republished on June 18, 2025, with refreshed content material and enhancements.
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