Sweet Anko Bean Paste
4 servings
120 minutes
Anko is one of the symbols of Japanese cuisine, loved for its refined sweetness and delicate texture. This paste, made from adzuki beans with added sugar, has been used in traditional desserts like mochi, dorayaki, and taiyaki for centuries. Its flavor is mild, slightly nutty, with a natural sweetness that perfectly complements baked goods and sweets. Anko can be smooth or have bean pieces, creating interesting textural variations. Due to its gentle taste and natural ingredients, anko is also used in combination with ice cream, bread or even during tea time. This simple yet exquisite recipe reflects the philosophy of Japanese cuisine — respect for natural products and harmony of flavors.
1
Thoroughly rinse the beans. Soak them in cold water for 4 hours. Then place the beans in a pot, add a liter of water, put on the heat and bring to a boil. After boiling, cook for another 10 minutes on high heat, then simmer until done for 1.5-2 hours.
- Adzuki beans: 200 g
- Water: 1 l
2
Drain the water, mash the beans into a puree, add sugar, mix, and cook for another 15 minutes on low heat.
- Sugar: 100 g
3
Cool the pasta and it's ready to eat. Enjoy your meal!
4