Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sweet beans paste (anko). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Sweet Beans Paste (Anko) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Sweet Beans Paste (Anko) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have sweet beans paste (anko) using 4 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sweet Beans Paste (Anko):
- Make ready red beans (azuki)
- Make ready sugar
- Prepare salt
- Make ready liberal amount of water
Instructions to make Sweet Beans Paste (Anko):
- Left: red beans, right: black pepper
1. Wash the red beans. - Put them and enough water to cover in a pot. I used a pressure cooker to save cooking time.
- Heat the pot until it comes to a boil, uncovered. Skim the foam from the surface.
- Add water up to twice the height of beans.
- Cover the pot with a lid and heat it until it boils. Cook them for 15 minutes with a pressure. In case you don't have a pressure cooker, simmer the beans for about 45 minutes until they become soft.
- When the pressure cooker cools down, open the lid and add salt and sugar. Simmer them over low heat for about 5 minutes to reduce its broth with mixing. The texture of anko becomes thicker.
- Store it in a jar and it will last for about a week in a fridge. You can eat anko with mochi, toast and so on.
- You can use anko for Dorayaki ingredients. - https://cookpad.com/us/recipes/6418046-japanese-pan-cake-with-anko-dorayaki
So that is going to wrap this up for this special food sweet beans paste (anko) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
