Do you like anko (sweet red bean paste)? Yes, I do! I have a sweet tooth and love sweets in general from Japanese sweets (wagashi) to western-style sweets, but I sometime crave anko for some reason. Until now, I never tried to make anko by myself. To me, it has always been something I buy from shops. Probably it’s because I have an image that anko is difficult or complicated to make. But, it turns out that it was not difficult at all and also it turned out really delicious! It’s just as good as store-bought, or better because I could taste more the natural flavor of Azuki beans and you can control how sweet you want it to be.
As you know by now, I am not an anko master chef (actually it was my first try ;p), but please come and join my first anko making journey:) I hope you have a fun time like I did and this makes you want to try making it yourself!
Since anko (sweet red bean paste) is a traditional Japanese sweet, there are bunch of recipes out there. I mixed, changed, and modified the way I like and this is the way I did this time. Like I said earlier, it was really tasty and I am happy with the result;)
Homemade Anko (Sweet Red Bean Paste) Recipe
Total Time: About 2 hours (including 30 min resting time)
Difficulty: Easy
Yield: Approx. 600g
Ingredients (Makes approx. 600g)
•200g Azuki beans
•150g – 200g Sugar (use your preferred type; I used beet sugar for this time)
Where to buy Azuki beans outside Japan:
Instructions
- Rinse the beans: Quickly rinse the azuki beans under running water. Drain in a colander.
- The first boil (Parboiling): Place the beans and 3 cups of water (about 3 times the volume of the beans) into a pot. Bring to a boil over medium heat and cook for about 10 minutes. Turn off the heat, cover with a lid, and let them sit for about 30 minutes. Tip: Choose a pot with plenty of room.
- Drain: Drain the beans in a colander and discard the cooking liquid.
- Simmer until tender: Quickly rinse the pot, return the beans to it, and add another 3 cups of fresh water. Bring to a boil over medium heat, then reduce to medium-low (the beans should be gently “dancing” in the water). Simmer for about 40–50 minutes. Skim off any foam (scum) that rises to the surface. If the beans start to rise above the water level, add 1 cup of water as needed.
- Check for doneness: Turn off the heat and check the texture. The cooking time is only guideline; always make sure the beans are tender.
Important: The beans must be soft before adding sugar; they will not soften further once sugar is added. They are ready when you can easily mash one between your fingers with very little pressure.
- Add the sugar: Once the beans are tender, turn the heat back to medium-low. Add the sugar in two batches. Add half the sugar, stir gently, wait 2–3 minutes, then add the remaining half and stir again.
- Final thickening: Simmer the mixture, stirring occasionally. It is done when the liquid has mostly evaporated. When you draw a spatula across the bottom of the pot, you should see the bottom clearly for a moment before the paste flows back immediately.
- Cooling: Spread the paste onto a flat tray. Cover it with plastic wrap and let it cool completely. Tip: If you don’t cover it with plastic wrap, the moisture will evaporate and the anko will become dry and crumbly, so be sure to cover it.
It can be stored in the refrigerator for 3–4 days or in the freezer for 2 weeks. If freezing, wrap portions in plastic wrap, place them in an airtight freezer bag, and freeze. Thaw naturally at room temperature before use.
Serving Ideas
Here is some simple serving ideas. It might come as a surprise, but anko (sweet red bean paste) actually pairs very well with butter and whipped cream.
Red bean butter toast (Ogura toast): toasted bread topped with sweet red bean past and butter, this is a classic example of “Nagoya-meshi” (Nagoya’s local cuisine). Ogura toast is a staple of Nagoya morning culture.
Pancake with anko, Ice cream with anko, Baguette/bagel with anko and cream cheese (spread sweet red bean paste and cream cheese on a bread), and of course, it’s delicious just as it is ;p
If you’re in the mood for some baking, try making Homemade Anpan (sweet red bean buns) — soft, fluffy Japanese bread filled with your freshly made anko!
When you pairing it with butter, I recommend to use salted butter. The sweetness of the red bean paste and the saltiness of the butter create a perfect balance.
Mmm, so good!
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