sweet red bean

Learn how to make Anko sweet red bean paste from scratch. Step-by-step pictures included.

Sweet Red Bean Paste (Tsubuan &Amp; Koshian)

beans

Water

175-200 g sugar ((¾ - 1 cup))

salt

Sweet Red Bean Paste (Tsubuan &amp; Koshian)

Gather all the ingredients.

Rinse azuki beans and discard broken ones.

Transfer the drained azuki beans to a large pot. Add water till 1-2 inches above azuki beans.  Turn the heat on high.

Bring the water to boil over medium high heat.

Once boiling, discard the water and put the azuki beans back into the same pot.

Add water till 1-2 inches above azuki beans.

Bring the water to a boil over medium-high heat. Once boiling, put an otoshibuta (drop lid) over the azuki beans (Otoshibuta will prevent the beans from dancing around too much). Turn down the heat to medium-low and keep it simmering for the next 1 to 1.5 hours.

Water will evaporate so you need to keep adding water so the beans are submerged. After 1 hour, pick one bean and mash it with your fingers. If it is mashed easily, it&#039;s done.

Drain the azuki beans over a sieve.

Put the beans in the same pot. Turn the heat to medium-low heat and add half of the sugar.

Mix well with the azuki beans. Once sugar is dissolved, add the rest of the sugar.

Mix, stirring constantly and add the salt.

If you plan to use red bean for Zenzai (Oshiruko), you can use it right away. If you prefer a thicker version, reduce the soup.

Let the moisture evaporate. When you can draw a line on the bottom of the pot, turn off the heat. Don&#039;t worry if it&#039;s still loose; Anko will continue to thicken as it cools. Transfer to a flat baking sheet to let cool completely. Tsubuan is ready to use. Scroll down to see how to store it.

To Make Tsubuan (Chunky Red Bean Paste)

Drain the azuki beans over a sieve, reserving some cooking liquid.

Transfer the beans to a food processor. Add 1-2 Tbsp cooking liquid if necessary and run the food processor until the beans become a fine paste.

Transfer the fine paste back into the same pot. Turn the heat to medium-low heat and add half of the sugar.

Mix well with the bean paste. Once sugar is dissolved, add the rest of the sugar.

Let the moisture evaporate, stirring constantly. Add the salt.

When you can draw a line on the bottom of the pot, turn off the heat. Don&#039;t worry if it&#039;s still loose; Anko will continue to thicken as it cools. Transfer to a flat baking sheet to let cool completely. Koshian is ready to use.

To Make Koshian (Fine Red Bean Paste)

If you&#039;re not using the red bean paste right away, you can transfer the red bean paste in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for up to 2 months. You can also divide and wrap 100 g of red bean paste in a plastic wrap and store it in a freezer bag. When you’re ready to use, you can defrost in the refrigerator overnight. Tip: Compared to store-bought red bean paste, the amount of sugar used for homemade Anko is not enough to keep for a long time.

To Store

A classic street vendor snack in Japan, Taiyaki is a warm fish-shape cake with red bean filling. This waffle-like Japanese snack is very popular at street fairs and festivals in Japan. In this recipe, I'll show you how you can make fresh hot Taiyaki at home.

Taiyaki

g cake flour ((5.3 oz

tsp baking powder

tsp baking soda

egg (50 g w/o shell) ((beaten))

200 ml milk ((about ¾ cup))

Tbsp sugar

g red bean paste (anko) ((3.5 oz

Tbsp neutral-flavored oil (vegetable, canola, etc)

Sift the cake flour, baking powder and baking soda into a large bowl.

Add the sugar and whisk well to combine.

In a medium bowl, whisk the egg and then add the milk. Whisk well to combine.

Combine the dry ingredients with wet ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest and let the flour absorb liquid. Whisking the batter creates gluten, so it’s better to let it rest to make a smooth batter.

Pour the batter into a measuring cup or jug. It should be 1 ¼ cup.

Heat the Taiyaki pan and grease the pan with vegetable oil using a brush.

Fill the Taiyaki pan mold about 60% full over medium-low heat.

Put anko in the center of each mold and pour the batter on top to cover it.

Close the lid and immediately turn/flip.

Cook for 2-2.5 minutes each side. Then flip and cook another 2-2.5 minutes. Open and check to see if Taiyaki is golden color. Let Taiyaki cool on a wire rack.

You can also use Nutella filling.

Encased&nbsp;in a soft wheat dough, filled with sweet red bean paste, and steamed to perfection, Manju is a classic Japanese confectionery (wagashi). When you crave for a fun, sweet treat, these dumplings will hit the spot!&nbsp; Enjoy with a hot cup of green tea.

Manju

brown sugar ((packed))

water

½ tsp baking powder

½ tsp water ((for mixing with baking powder))

cake flour ((plus more for dusting))

8.5 oz red bean paste (anko) ((I used "koshian" fine paste))

Gather all the ingredients. Cut a sheet of parchment paper into twelve (12) 2.5” x 2.5” (6 x 6 cm) sheets.

In a small saucepan, add water and brown sugar. Whisk to dissolve the sugar over medium-low heat.

Transfer to a large bowl and set aside to cool.

Meanwhile wet your hands with a little bit of water and make 12 balls of red bean paste. Each ball should be about 1 scant Tbsp (20g).

Combine baking powder and water.

Add to the cooled brown sugar mixture and mix all together.

Sift the flour and add to the brown sugar mixture. Combine the mixture with a silicone spatula, chopsticks, or fingers. Pinch the clumps together into a ball. Cover with plastic wrap and set aside to rest the dough for 15 minutes in the bowl.

Transfer the dough on a floured work surface and knead for 1-2 minutes, incorporating flour as necessary to get rid of the stickiness. The texture of the dough should be pliable (in Japanese, we say the texture should be similar to the texture of the earlobe). Do not over knead.

Once the dough is no longer sticky and smooth, form the dough into a stick, and cut into 12 pieces.

Cover them with a damp towel to prevent the dough from drying.

Form one portion of the dough into a ball and flatten it so it becomes 2 inch (5 cm) in diameter.

Then flatten the piece with your fingers and roll out to form a circle shape about 2.5 to 3 inch (6-7 cm) in diameter. Only stretch the outer edges of the dough and keep the center thick.

Place the red bean ball in the middle and pull each corner into the center and pinch to close the dough.

Now you know why we need the outer dough to be thin. If you have the thick outer dough, the pinched area will be harder to fold in.

Place the manju on the working surface, seam side down. Rotate the dough a few times to shape nicely.  Place it on to the parchment paper.

Cover the manju with a damp towel to prevent it from drying. Repeat with the remaining dough.

Set up a steamer. Fill the wok (or pot) with 2 inches of water. Bring the water to a boil. Steam for 10-12 minutes with high heat (this creates lots of steam).

Once they are done cooking, remove manju from the steamer and let cool on a wire rack or bamboo sieve (so the air/heat won’t trap on the bottom of manju). While they are still warm, wrap each manju with plastic wrap individually. This will help to retain the moisture.  Enjoy!

You can keep the leftovers in an airtight container and store in the fridge for 1 day or in the freezer for a month. To reheat, steaming is the best method. If you microwave it (cover with a damp paper towel), you have to eat it immediately, otherwise, the texture gets hard quickly.

Make delicious Anko (Sweet Red Bean Paste) in a pressure cooker or Instant Pot with a few easy steps. Cooking under pressure is my favorite way to make homemade Anko because it works great and saves time. Use it as a sweet filling in your favorite Japanese pastries and desserts!

Pressure Cooker Anko (Red Bean Paste)

azuki beans

sugar

⅛ tsp Diamond Crystal kosher salt

water beans

Put 1½ cups azuki beans in a strainer and place it inside a large bowl. (If using 1 250-g bag, use 1¼ cups azuki beans.) Rinse the azuki beans in running water until the water is clear. Discard any pieces that are floating. Drain the water.

Transfer the beans to your stovetop pressure cooker or the inner pot of an Instant Pot. Next, add 5 cups water to the pot. (For 1 250-g, add 4 cups water.)

Cover and lock the lid of your pressure cooker. If you’re using an Instant Pot, turn it on and press the Bean/Chili button. Press the “minus“ button to decrease the cooking time to 25 minutes from the default 35-minute cooking time.

Before you walk away, make sure the steam release handle points at Sealing and not Venting.

If you’re using a stovetop pressure cooker, cook on high heat until you reach high pressure. Then, reduce the heat to low to maintain the pressure for about 20 minutes.

When it’s done cooking, the Instant Pot will switch automatically to the Keep Warm mode. Let the pressure slowly release by itself for 15–20 minutes. If you are using a stovetop pressure cooker, remove the pot from the heat, and let the pressure release naturally. Before opening the lid, turn the steam release handle to Vent and release any remaining pressure.

Skim the foam off the surface and discard (if you prefer a more refined taste). Pick up one bean and mash it with your fingers. If it mashes easily, it‘s done. If the beans are still not done, close the lid and cook again under high pressure for a few more minutes, adjusting the time based on how underdone the beans are. Tip: If your beans were not done after the initial cook time, it could mean that your beans are a bit old. Next time, try using fresher beans for more consistent results.

If you‘re making Zenzai or Oshiruko (Red Bean Soup), DO NOT DRAIN and continue to the next step with the cooking liquid remaining in the pot. To make Anko, drain the azuki beans through a fine-mesh sieve and put the azuki beans back in the inner pot.

Next, add 1¼ cups sugar to the pot. (For 1 250-g bag, add 1 cup sugar.) Press the Sauté button and select the Low option.

Let the sugar dissolved completely, stirring occasionally with a wooden spoon. Then, add ⅛ tsp Diamond Crystal kosher salt (For 1 250-g bag, add ⅛ tsp Diamond Crystal kosher salt.) From here, you can make one of three variations: Anko with a fine texture, Anko with a course texture, or sweet red bean soup.

Continue cooking as you let the moisture evaporate. When you can draw a line through the azuki bean mixture and see the bottom of the pot for 1 second, turn off the heat. Take out the inner bowl from the Instant Pot and let the mixture cool for 5–10 minutes*. The mixture will thicken more as it cools down. *Important: If you purée hot liquid in the food processor or blender, the liquid may start coming out the edges of the food processor or the built-up steam can actually blow the lid off the blender. To prevent this from happening, it’s best to let the liquid cool for a few minutes.

After 5–10 minutes of cooling, transfer the azuki beans into a food processor or blender. Fill it only halfway and work in 2–3 smaller batches, if necessary. I use a 14-cup food processor so the mixture will all fit at once. Tip: If you prefer the traditional method, use a very fine-mesh strainer and press the mixture with a wooden spoon. The azuki bean skins will be separated and you will get a more refined koshian.

Run the food processor or blender until the mixture becomes a smooth texture. If it looks too soft, don’t worry. It will dehydrate and thicken even more when the paste is completely cool. Tip: If you‘re using a blender, remove the center cap from the lid and hold a kitchen towel over it while blending. 

Transfer to an airtight container. When it has cooled and thickened more, the koshian is now ready to use in a variety of Japanese sweets such as Strawberry Mochi (Ichigo Daifuku), Sakura Mochi, Manju, and Mizu Yokan. To store, cover and store in the refrigerator for up to 4 days and in the freezer for up to a month. I recommend dividing and wrapping 100 g portions in plastic film and storing it in a freezer bag. When you’re ready to use, defrost it in the refrigerator overnight. Tip: Compared to store-bought red bean paste, homemade anko uses less sugar and therefore doesn‘t keep as long.

Option 1: Koshian (Fine Red Bean Paste)

Continue cooking as you let the moisture evaporate. When you can draw a line in the azuki bean mixture with the wooden spatula and see the bottom of the pot for 2 seconds, turn off the heat. Transfer the mixture to a baking sheet (or flat-rimmed plate) to let it cool.

When it has cooled and thickened, the tsubuan is now ready to use in a variety of Japanese sweets such as Daifuku Mochi, Anpan, Red Bean Pancakes, and Matcha Zenzai (Red Bean Soup). To store, transfer to an airtight container and store in the refrigerator for up to 4 days and in the freezer for up to a month. I also recommend dividing and wrapping 100 g portions in plastic film and storing it in a freezer bag. When you’re ready to use, defrost it in the refrigerator overnight.

Option 2: Tsubuan (Chunky Red Bean Paste)

Keep the cooked azuki beans and their cooking liquid warm over low heat. If you like the soup without chunky beans, you can mash them with a potato masher or a hand blender. Mash most of the beans but keep some whole for texture. I like my red bean soup with chunky beans so I don‘t mash them. Serve hot in individual bowls and top each with a piece of toasted mochi. For instructions on how to prepare the mochi, see my Zenzai blog post and recipe. To store, transfer to an airtight container and store in the refrigerator for up to 4 days and in the freezer for up to a month.

Option 3: Zenzai or Oshiruko (Red Bean Soup)

Wonderful, east and fast!! This tastes 
Much better than store bought bean paste.

Thank you for adding the ratios of sugar and water to beans.  The bag I got was 494 g.  I was glad to not have left over beans.  The Anko paste tastes great and has family approval. We are trying your recipe for mochi on New years day and will make some with the Anko paste.

Just lovely! We originally intended to use this recipe to make paste for mochi, but the soup was so nice, we just stopped there! We’ll definitely return to this recipe, again. We might have to do ice cream, next, though, because it’s hot outside! Red bean is such a lovely flavor! Thank you, Namiko!!

This recipe turned out great! Thank you for putting in the weight - sometimes the adzuki beans come in different packages depending the Asian market. I've also blended the anko with oat milk and warm it up on the stove top to make a red bean "latte" and it is so tasty!

I must've missed that part, thanks! At any rate the Anko came out delicious! I made taiyaki with it, then ice cream with the leftovers.

First thing I made with my birthday Instant Pot. Strawberries are waiting in the fridge. Tomorrow I will microwave some mochi. There will be Ichigo Daifuku Mochi. (Probably after leftover oden.)

Hi Nami san,
Thank you for your amazing recipes. I have been following you for years and love the fact that my non-Japanese speaking husband and kids can make Japanese food now.
I had a question regarding anko. My dad is diabetic but really misses wagashi. Have you tried making this recipe with Lakanto? If so, would I use the same amount as the sugar mentioned in the recipe?

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