Sweet Red Bean Paste (Anko)

Method15 steps · about 2 hr 5 min

1. 1

   Step 1: Gently wash the dry azuki beans (200 g) a couple of times and drain. This method does not require an overnight soak.

   Uses 200 g dry azuki beans · Cold water to wash the dry beans

   
2. 2

   Step 2: Put all the washed beans in a saucepan and add enough fresh water to stand three to four centimetres above them. Bring to a boil.

   Uses All the washed beans · Fresh water to stand three to four centimetres above the beans

3. 3

   Step 3: Boil the beans for fifteen minutes, then turn off the heat.

   First azuki boil · 15 minUses The complete first bean pot

4. 4

   Step 4: Cover and leave the beans in their hot cooking water for thirty minutes. Drain through a sieve and discard this first water.

   First off-heat bean rest · 30 minUses All the boiled beans and first cooking water

5. 5

   Step 5: Return all the drained beans to the saucepan. Add fresh water just to cover them and bring it to a boil, then lower the heat to a gentle simmer.

   Uses All the drained beans · Fresh water just sufficient to cover the beans

6. 6

   Step 6: Simmer gently for fifteen to twenty minutes until even a dark-coloured bean squashes easily and has no firm centre. Skim off any scum and top up water as needed to keep the beans just submerged; avoid a vigorous deep boil that breaks them.

   Simmer azuki until tender · 20 minUses The complete second bean pot · Additional water only as needed to keep the beans just submerged

7. 7

   Step 7: Turn off the heat, cover and leave for thirty minutes. Drain through a sieve set over a bowl, collecting this second cooking liquid.

   Second off-heat bean rest · 30 minUses All the tender beans and second water

   
8. 8

   Step 8: Return all the drained tender beans to the saucepan. Keep the bowl of collected cooking liquid beside it.

   Uses All the drained beans, keeping their collected liquid separate

9. 9

   Step 9: Let the collected liquid settle, then gently pour off most of the clear liquid. Scrape the thick bean-rich sediment left at the bottom into the pan with the beans.

   Uses All the drained beans · The thick sediment from the collected liquid, after pouring off most clear liquid

   
10. 10

    Step 10: Add all the sugar and gently fold it into the beans with a soft spatula, trying to keep the beans intact.

    Uses The complete bean mixture · All 180–200 g sugar

11. 11

    Step 11: Heat the sweetened beans over medium heat. They become watery as the sugar dissolves and the mixture starts to bubble.

    Uses The complete sweetened bean mixture

12. 12

    Step 12: Cook gently for about ten minutes, stirring occasionally with broad straight strokes across the pan without crushing the beans.

    Reduce sweetened beans · 10 minUses The complete bubbling bean mixture

    
13. 13

    Step 13: Draw a line across the bottom of the pan with the spatula. The bottom should briefly remain visible before the beans slowly flow back to close the line; stop at this still-moist consistency because the paste firms as it cools.

    Uses All the gently reduced paste

14. 14

    Step 14: Gently mix in the optional glucose syrup (20 g) and the salt (1 pinch) pinch, then remove the pan from the heat.

    Uses All the cooked paste · 20 g glucose syrup, if using · 1 pinch salt

15. 15

    Step 15: Spread the paste on a clean shallow tray and cover its surface with food-safe film to prevent drying. Cool promptly and refrigerate within two hours; do not wait for it to become completely cold at room temperature. Once chilled, keep covered for up to four days or freeze in small sealed portions for up to two months. Thaw in the refrigerator. Makes about two cups, approximately six hundred grams, of chunky sweet bean paste.

    Uses The complete finished paste