Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, macrobiotic: anko (sweet adzuki bean paste). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt! Here, I'll show you the two varieties: Tsubuan (chunky paste) and Koshian (fine paste).
Macrobiotic: Anko (Sweet Adzuki Bean Paste) is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Macrobiotic: Anko (Sweet Adzuki Bean Paste) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have macrobiotic: anko (sweet adzuki bean paste) using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Take Dried adzuki beans
- Prepare 5 x 10 cm strip Kombu
- Prepare Water
- Make ready Salt
- Get Raisins
- Get Dried persimmons (optional)
The consistency and sweetness reminded me of the store-bought type. Anko bean paste, which is akin to a sweet bean jam, is the Japanese traditional taste you can add to so many of your favorite desserts. The recipe for making your own anko sweet bean paste is as follows. It is a paste made with Azuki (red beans) and sugar.
Steps to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat.
- After it comes to boil, reduce to low heat and simmer for 10 minutes. To cook off the smell, don't cover the pot with a lid. After 10 minutes, cover with a lid and continue to simmer.
- Simmer until soft. Add more water if it boils out. Once the beans are soft, add the salt and minced raisins.
- Heat the adzuki and raisins together and mix with a wooden spatula while mashing down on the beans. If you like, use a blender for strained bean paste.
- You could also make zenzai if you don't mash the beans; just add more water, and serve with omochi!
It is used in a lot of different forms of dessert in Japan. It could be used as is in cakes like Dorayaki I said Anko is simple, but that doesn't mean it easy to make. A lot of Japanese sweet confectionery artisans have devoted their lives to Anko making. Adzuki beans originate from China whereas kidney beans are native to Central America and Mexico. Did you like this Sweet Red Bean Paste (Anko) Recipe?
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