Sweet Red Bean Paste (Anko)
The secret to a good paste is patience during the initial boil. If you rush the softening process, the skins remain tough and ruin the smooth texture of the final product.
Watch the sugar content closely
Sugar draws moisture out of the beans; adding it too early will harden the skins, so wait until the beans are completely tender before introducing any sweetener.
- Heavy-bottomed saucepan
- Fine-mesh sieve
- Wooden spatula
- Mixing bowl
What goes in.
- 1 cupdried adzuki beans
- 3/4 cupgranulated sugar
- 1/4 tspfine sea salt
- 4 cupswater for boiling
Achieving Texture
To get a uniform paste, press the cooked beans through a sieve using the back of a spoon. This separates the thin, papery skins from the creamy interior, resulting in a smooth finish.
The method.
Rinse and soak
Rinse the beans in cold water. Soak them in a large bowl of water for at least 8 hours, or overnight.
Initial boil
Drain the beans and place them in the saucepan. Cover with 4 cups of water. Bring to a boil, then immediately drain the water to remove bitterness.
Simmer
Add fresh water to the saucepan so the beans are covered by an inch. Simmer on low heat until the beans crush easily between your fingers, about 60 to 90 minutes.
Sweeten
Add the sugar and salt. Continue to cook on medium-low, stirring constantly with a wooden spatula to prevent sticking.
Reduce
Cook until the liquid has evaporated and the paste is thick enough to pull away from the sides of the pan. Remove from heat and let it cool completely; it will firm up further as it sits.
Other turns to take.
Chunky Style
Skip the sieving process and simply crush the beans with a potato masher, leaving some whole beans for texture.
Salted Butter Version
Fold in a tablespoon of cold unsalted butter once the paste is finished to add richness and a slight sheen.
When it doesn't go to plan.
Always use a heavy-bottomed pan; the high sugar content makes the paste prone to scorching on the bottom.
If the paste seems too dry after cooling, stir in a teaspoon of water at a time until you reach the desired consistency.
You can freeze this paste for up to three months; wrap it tightly in plastic wrap to prevent freezer burn.
The ones that keep coming up.
How do I know when it's done?
Drag your spatula through the center of the pan; if the paste doesn't immediately flow back to fill the gap, it is ready.
Can I use a different type of bean?
Adzuki beans have a unique earthiness and high starch content that is specific to this dish. Substituting kidney or black beans will result in a different flavor profile.
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