A classic Japanese recipe for Anko (sweet azuki bean paste), mainly used as a filling in desserts (dorayaki, mochi, or daifuku).
Ingredients
- 200 g dried azuki beans (or canned to save time)
- 150-200 g sugar (adjust to taste)
- A pinch of salt
Preparing the beans
Rinse dried beans. Soak in cold water for 8 to 12 hours (ideally overnight). Drain.
Cooking beans
Place soaked beans in a saucepan. Cover with water and bring to the boil. Drain and discard this initial cooking water to reduce bitterness.
Return the beans to the pan, cover with fresh water and cook over medium heat for about 1 hour, or until tender. Add water if necessary during cooking to prevent drying out.
Add sugar and salt
Drain the beans and return them to the pan. Add the sugar and a pinch of salt. Cook over low heat, stirring constantly to dissolve the sugar and obtain a thick, homogeneous consistency. Continue cooking for 10-15 minutes, until the mixture takes on the texture of a paste.
Shaping and use
Allow anko paste to cool before using. Use directly as a filling for dorayaki (Japanese pancakes), daifuku (filled mochi) or taiyaki (fish-shaped cakes).
Store anko in an airtight container in the refrigerator for one week or in the freezer for one month.
Tips
Mix the dough once cooked for a smooth texture. Add less water during the final cooking with the sugar for a thicker texture.