Best 4 Adzuki Bean Paste Recipes

SWEET AZUKI BEAN PASTE

Steps:

• Put azuki beans in a deep pot and pour enough water to cover them.
• Soak azuki for a half day or overnight.
• Put the pot on high heat and bring to a boil.
• Turn down the heat to medium and simmer azuki for about 10 minutes.
• Drain in a colander.
• Put the azuki beans back in the pot and add about four cups of water.
• Bring to a boil on high heat.
• Turn down the heat to low and simmer azuki beans for about one hour or until softened.
• Carefully drain the liquid from the pot.
• Add sugar and salt to your taste and stir azuki.
• Further simmer azuki until it becomes your desired thickness.
• Stop the heat.

ANKO (SWEET RED BEAN PASTE)

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.

ADZUKI/ADUKI RED BEAN PASTE

Steps:

• Measure out about 1 dry cup of dried adzuki beans. You will probably have leftover, adzuki beans definitely multiply when cooked. Soak the beans overnight.
• Next day, bring about 4-5 cups of water to a boil, then let the beans simmer for 35-40 minutes or until soft, with the pot lid loosely covered.
• Drain the beans, and measure out 2 cups now that they're cooked. (Save the leftover beans for veggie burger or roasting purposes, or other adzuki confections!).
• Put the cooked beans and 1 1/2 cups of sugar plus a little water into a food processor and puree it until there are almost no more bean pieces left.
• Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.).
• When it's all done straining the next day, there should be a lot of liquid in the bottom of the bowl and the paste inside the colander should be nice and thick. It's ready for use now! It can be refridgerated for up to a week, then frozen for a few months for future use.

SOMALIAN ADZUKI BEANS

Steps:

• Soak beans overnight with enough water to cover an inch or 2 over the beans.
• Drain beans and add 2 cups of water and beans to a large saucepan.
• Bring to a boil then turn down to low heat. Simmer on low for 25 minutes, stirring occasionally.
• After the 25 minutes, the water should be absorbed. Add butter and cream.
• Stir well and keep on low. Cook 10 more minutes, stirring often.
• In the last 2 minutes, stir in nutmeg and sugar then serve.