ANKO (SWEET RED BEAN PASTE)
The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.
Provided by Anonymous
Categories World Cuisine Recipes Asian
Time 2h10m
Yield 8
Number Of Ingredients 3
Steps:
- Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
- Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
- Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 51.3 g, Fat 0.2 g, Fiber 5.7 g, Protein 5.4 g, Sodium 9.1 mg, Sugar 38 g
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micah Good
[email protected]This paste is the perfect filling for mochi.
Elrrxs
[email protected]This recipe is a keeper.
Ripon Mahato
[email protected]I love the flavor of this paste.
Md Zubair
[email protected]This paste is so easy to make.
Precious Ivie
[email protected]I highly recommend this recipe.
sarah rose
[email protected]This is a delicious and versatile recipe.
Malika Rahimi
[email protected]I made this paste for my taiyaki, and it was the perfect filling.
Unknown_ Edi
[email protected]This recipe is a great way to use up leftover red beans.
Ebeze Juliet
[email protected]I love the flavor of this sweet red bean paste. It's not too sweet, and it has a hint of nuttiness.
Kent Clark Valge
[email protected]This was my first time making sweet red bean paste, and it was surprisingly easy. The paste turned out perfectly smooth and creamy.
Ephrata Hailemariam
[email protected]I've made this recipe several times now, and it always turns out great. The sweet red bean paste is so versatile, and I've used it in everything from mochi to danishes.
Sabita Adhikari
[email protected]This recipe was so easy to follow, and the results were delicious! The sweet red bean paste was the perfect filling for my mochi.