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
RED BEAN PASTE
Make and share this Red Bean Paste recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time P1DT30m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Cover beans in cold water and soak uncovered, overnight.
- Drain, transfer back to the pot and cover in 5 cups of cold water. Bring to a boil and simmer for about 1 hour and 15 minutes.
- Drain and puree with a hand blender or in a food processor.
- Press through a metal sieve. Note: This is time consuming work. The pureed beans become a thick paste and it takes some time to press through the sieve, clean off the underside, continue pressing until most of the bean puree passes through and the skins are left behind.
- Heat oil in a medium saucepan over medium-high heat. Add pureed beans and sugar. Stir with a wooden spoon for about 3-5 minutes. Transfer to a bowl, cover with plastic wrap, and allow to cool.
- After the paste has cooled, scoop out 1/2" balls. Cover loosely with plastic wrap so they won't dry out.
Nutrition Facts : Calories 59.9, Fat 1.2, SaturatedFat 0.2, Sodium 0.5, Carbohydrate 10.6, Fiber 1.3, Sugar 4.2, Protein 2
ADZUKI/ADUKI RED BEAN PASTE
I'm not entirely sure how authentic this is, but I looked up various adzuki bean paste recipes since I can't get canned/jarred nearby. So I came up with this one where the first batch was too sugary so I toned it down and got it right the second time-- it's easy but not quick! Using dried adzuki beans is optimal but canned would probably do in a pinch to cut the night the beans need to soak. They must be soft and squishable. Straining overnight is important, but all in all this is easy. Adzuki paste is used in Japanese and Chinese confections and as a spread, the nutritious properties of the red beans help cancel out the pure sugar!
Provided by the80srule
Categories Jellies
Time P2DT40m
Yield 20 , 20 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 122.9, Fat 0.1, Sodium 1.2, Carbohydrate 27.4, Fiber 2.5, Sugar 15, Protein 3.9
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