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Adzuki Bean Paste

Adzuki Bean Paste

Adzuki Bean Paste

Adzuki Bean Paste, known as Anko, is often used as a mildly sweet filler in Japanese pastries, and also commonly found in many Asian desserts.

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Adzuki Bean Paste



  1. Pick through beans, removing any damaged or shriveled ones, small stones, or other foreign matter. Rinse thoroughly. Place in a large bowl and cover with several inches of water. Allow to soak overnight. 
  2. Rinse soaked beans well. Place in a large heavy bottomed pot. Cover with 3 inches of water. Bring to a boil, and reduce heat to simmer. Cover partway and cook until beans are very tender, about 1 hour to 90 minutes.
  3. To make chunky Tsubuan, drain. Return to the pan and mix in sugar and salt. Cook over medium heat, stirring constantly until sugar and salt are dissolved. Mash slightly with the back of a spoon to desired consistency. Allow to cool.
  4. For smooth Koshian, add beans and remaining water to a blender or food processor. (If there is a lot of water remaining, drain, but reserve a cup or two for blending.) Blend until smooth. 
  5. Return the paste to the pan. Stir in sugar and salt. Cook over medium heat, stirring constantly until most of the water has evaporated and the paste has thickened, about 15 minutes. Remove from heat and cool before using in a recipe.

Makes about 2 cups

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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