Hakko Anko (Fermented Candy Purple Beans) 発酵あんこ

Fermented candy purple bean paste, referred to as hakko anko, is a delicate twist on a traditional Japanese staple. As an alternative of sugar, this model makes use of rice koji to convey out the pure sweetness of azuki beans by fermentation. After finishing fermented meals college in Kyoto, I wished to start out sharing extra fermented recipes which can be sensible for dwelling cooks. This recipe is the primary in that collection and an amazing place to start if you’re inquisitive about fermentation. It’s easy and a generally utilized in Japanese cooking.

What Is Candy Purple Bean Paste (Anko)?

Candy purple bean paste, referred to as anko, is a Japanese meals sometimes used to make desserts like mochi, dorayaki, and anmitsu. It’s made by cooking azuki beans till tender, then sweetening and mashing them right into a easy or chunky paste. The 2 most typical kinds are koshian, which is silky and easy, and tsubuan, which retains the bean skins for extra texture. I’ve each a conventional koshian recipe and a conventional tsubuan recipe you’ll be able to observe at dwelling. This recipe, nonetheless, is fermented so it makes use of no sugar not like the normal variations.

What Is Fermented Candy Purple Bean Paste?

Fermented candy purple bean paste is a contemporary variation of anko that depends on fermentation as a substitute of added sugar for sweetness. Cooked azuki beans are blended with rice koji, which accommodates pure enzymes that break down starches into pure sugars over time. Because the combination ferments, the flavour turns into gently candy and extra complicated with out tasting heavy. This technique creates a softer, rounder style whereas holding the components easy. It’s a great way to take pleasure in anko for those who favor a lighter pure sweetness.

Components for Fermented Candy Purple Bean Paste

This fermented candy purple bean paste makes use of only a few easy components. 

• Dried adzuki beans
  The bottom of the recipe. Select good high quality beans for one of the best taste and easy texture.
• Rice koji
  Supplies the pure enzymes wanted for fermentation and sweetness. Contemporary or dried rice koji each work.
• Water
  Used for cooking the azuki beans and adjusting the consistency of the paste.
• Salt (elective)
  A small pinch helps stability the sweetness and brings out the flavour of the beans.

The way to Make Fermented Candy Purple Bean Paste

1. Cook dinner the azuki beans in a strain cooker

• Rinse the azuki beans properly. Soaking shouldn’t be wanted.
• Add the azuki beans and cups of water at 3 times the amount of the beans.
• Carry to a boil with out the lid.
• Boil for five minutes, then drain to take away bitterness.
• Add recent water once more at 3 times the bean quantity.
• Safe the lid and cook dinner on excessive strain for 10 minutes.
• Flip off the warmth and permit the strain to launch naturally.
• The beans are prepared when they are often simply crushed between your fingers.
• Utilizing a strain cooker helps decrease polyphenol loss and permits extra resistant starch to stay, which can assist forestall sharp blood sugar spikes.

2. Cool and blend the components

• Let the cooked azuki beans cool with their cooking liquid till the temperature drops beneath 60°C.
• Add the crumbled rice koji and salt, then combine evenly into the nice and cozy bean paste. Modify the moisture so the combination turns into a thick, spoonable paste.
• Switch the combination to a clear yogurt maker container. Set the yogurt maker at 60°C for 8 hours stiring each 2 to three hours throughout fermentation to make sure even sweetness.
• Stirring helps provide oxygen and retains the temperature even, which helps most amylase exercise.

3. End and retailer

Style the paste as soon as fermentation is full. If desired, add a small pinch of salt to stability the sweetness and in addition mix it with an immersion blender for those who favor a easy texture. Let it cool utterly, then retailer within the fridge for a number of days or freeze for longer storage.

The way to Use Fermented Candy Purple Bean Paste

Fermented candy purple bean paste can be utilized in the identical method as peculiar purple bean paste. It really works properly as a filling for mochi, dorayaki, and different Japanese sweets. You too can unfold it on toast, stir it into yogurt, or serve it with fruit for a easy snack. As a result of the sweetness is light, it pairs simply with each conventional desserts and on a regular basis meals. This makes it a versatile choice wherever you’d usually use anko.

The way to Retailer Fermented Anko

As soon as fermentation is full, let the anko cool utterly earlier than storing. Hold it in an hermetic container within the fridge for as much as one week. For longer storage, divide it into small parts and freeze. Frozen fermented anko retains properly for about one month and could be thawed within the fridge as wanted. Stir after thawing to revive a easy texture.

Variations Utilizing Different Beans

This fermented anko technique works properly with extra than simply azuki beans. By altering the beans, you’ll be able to create new flavors whereas holding the identical light sweetness from rice koji.

Chickpea model
Chickpeas create a easy and gentle paste that works properly for spreads and toast. Cook dinner them till very mushy, then ferment with rice koji in the identical method as azuki beans. The flavour is mild and barely nutty, which pairs properly with fruit or yogurt.

Mung bean model
Mung beans create a really easy and light-weight paste with a clear sweetness. They’re typically utilized in Asian desserts, so that they pair naturally with fermentation. Cook dinner them till absolutely mushy, then take away any unfastened skins for a silkier texture earlier than mixing with rice koji. This model is particularly good for filling mochi or serving with fruit. Mung beans ferment rapidly, so begin checking the flavour a little bit sooner than with azuki beans.

White bean model
White beans, resembling navy or cannellini beans, create a easy and impartial base that lets the fermented sweetness shine. Their gentle taste makes them simple to make use of in each Japanese and on a regular basis desserts. Cook dinner the beans till very mushy, then mix or mash properly earlier than including the rice koji. This model is right if you’d like a light-weight coloured, gently candy paste that works properly in mochi or as a diffusion.

Every of those beans follows the identical fermentation course of. Cook dinner till very mushy, cool to beneath 60°C, then combine with rice koji and ferment till calmly candy. Strive one by one to see which taste you take pleasure in most.