Red bean paste is the base ingredient for many Asian desserts like dorayaki, red bean slush, and yokan. Learn to make this simple yet delicious anko recipe.
Author: Mike Hsu
Recipe type: Dessert
Cuisine: Chinese
Serves: 6 cups
Ingredients
16 oz dry adzuki red beans (about 2 cups)
1-2 cups sugar**
¼ tsp salt
2 tbsp cooking oil
water
Instructions
Cover red beans with water
Soak for 8-10 hours or overnight
Optional Step - boil the red beans in water for 5 minutes and remove the scum (this will help to reduce bitterness)
Put beans into a pressure cooker and add water until 2” above the beans
Cook on high pressure for 15 minutes and then release pressure
Drain the beans and place into a blender
Add about ½ cup to 1 cup of the cooking liquid to the blender to aid the blending
Blend until smooth
Pour contents into a non-stick pan
Add cooking oil, salt, and sugar
Cook until the sugar has melted and water has evaporated (depending on how much liquid you add, can take anywhere from 5-15 minutes on medium-high heat)
Let the paste cool down and then store in airtight container in the fridge for up to 1 week
Recipe by It's My Dish at https://itsmydish.com/red-bean-paste/