By Atelier Giri
Anko for Daifuku mochi vegan
9 steps
Cook:1h
Basic Anko (sweet Azuki red bean paste) recipe for beginners which is easier than we think. I recommend you double the recipe, when you get used to cook Anko yourself, so you have always Anko stock in your freezer.
Updated at: Thu, 17 Aug 2023 11:31:01 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
44
High
Nutrition per serving
Calories352 kcal (18%)
Total Fat0.3 g (0%)
Carbs81.4 g (31%)
Sugars50 g (56%)
Protein9.9 g (20%)
Sodium196.3 mg (10%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Wash and rinse the Azuki beans.
Step 2
Cover washed Azuki beans with 1800L water in a large pan, in medium heat bring to a boil, and cook for 10min.
Step 3
Drain the Azuki beans, add new 1500L water and cook on medium heat,
Step 4
When boiled, on medium low heat simmer for 30 min while skimming off any bubbly scum.
Step 5
If too dry, by vaporizion, add some water.
Step 6
Pinch one bean and smash to check if softened completely, before adding sugar the beans has to be tender.
Step 7
On low heat, cook beans by adding sugar in three separate times, two mins intervals, Each time stir and dissolve the sugar completely. (Sugar makes beans skin harder, so introducing it slowly avoid hardening.)
Step 8
Stirring constantly, on low heat cook another 30min. Almost at tapenade like consistency, turn off the heat, and add salt.
Step 9
Immediately cool off the beans by spreading on a wide tray and covering. It can be refrigerated for 3 to 4 days or kept in a freezer in separate portions in ziplock.
