QUICK Japanese Red Bean Paste Recipe (あんこ - Anko)

By No Recipes · 90 min

Ingredients

Instructions

1. Rinse the adzuki beans well in a strainer.
2. Put the beans, 4 cups water, 1/4 teaspoon baking soda and 1/8 teaspoon salt in a pressure cooker and close the lid.
3. Set to high pressure and bring the cooker to pressure over high heat.
4. Lower the heat so steam escapes gently from the valve, then cook for 20 minutes.
5. Turn off the heat and let the pressure drop naturally for 20-30 minutes.
6. Open the lid and drain the beans in a strainer over a frying pan (non-stick works best). Press the beans lightly with a spatula to extract liquid, without pushing them through the strainer.
7. Add 200 grams evaporated cane sugar to the bean liquid and bring to a boil. Skim off any scum.
8. Keep boiling until the syrup is thick and reaches 230°F (110°C).
9. Add the beans to the syrup and stir well. Keep stirring over heat until the paste is thick enough that a spatula drawn across the pan leaves a path that does not immediately fill back in.
10. Let the anko cool to room temperature, transfer to a container and refrigerate overnight.

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