|Posted on March 4, 2014 at 4:10 PM|
I have been making anko - azuki bean paste all morning. This is my second batch. I like the way the mound of paste is forming a peak, like a mini- mountain. That was where I wanted to be. Still moist but firm enough to hold a form. The first batch came out drier. I cooked it too much, and this can happen very easily if you are not careful.
Anko, Azuki Bean paste, comes in smooth, creamy and coarse texutres. There are also whole bean anko, which leaves the beans entirely intact. The version I made is semi mashed. I am planning to make Daifuku, using this anko base. The anko will rest until they have cooled down. Hope, I don't eat it all before I make Daifuku. The anko keeps in the fridge for a week or in the freezer for 2-3 months.
360 grams of Azuki beans, washed and soaked overnight
250 grams cane sugar
Pinch of salt
Bring beans and water in a saucepan and cook the beans until the water starts boiling.
Discard water, and pour fresh water in the pan. Bring to a boil again, and repeat the same step of
discarding the water. Now start again with filling up the pan of beans with water but this time,
just let the beans barely soak in the water. Trun heat to medium and cook the beans until they are soft. Test severa
time for doneness.. If the water exposes, replenish more water. When the beans are soft enough to smash with your
fingers and they are is no hard core, the beans are ready.
Process the beans in a food processor until they are chopped but not pureed.
Put the bean paste in the pot and add half the sugar. Mix well over high heat. Mix for a few minutes,
then add the rest of the sugar. Be careful not to burn the bean paste. The paste is done when you can scoop it up,
drop it on a plate and it forms a peak, and stays put.
Use bean paste to sweeten your desserts or eat straight with a spoon or dilute it with water and make a sweet dessert soup.