QUICK Japanese Red Bean Paste Recipe (あんこ - Anko)
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- เผยแพร่เมื่อ 1 ก.ค. 2024
- Anko or sweet red bean paste is the foundation of most traditional Japanese sweets, so having a good sweet Red Bean Paste recipe is a must if you want to delve into the world of wagashi. Made with Adzuki beans, the traditional process involves hours of soaking, boiling, and stirring. I've stacked a few kitchen hacks to significantly speed up the process in this recipe, and you can make homemade Anko in about 45 minutes, with about 5 minutes of active work. This easy tsubuan (粒あん) is perfect for all kinds of wagashi, including mochi, monaka, and yōkan.
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FULL ANKO RECIPE ▶ norecipes.com/anko-red-bean-p...
INGREDIENTS FOR ANKO
225 grams adzuki beans
4 cups water
1/4 teaspoon baking soda
1/8 teaspoon salt
200 grams sugar (~1 US cup)
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INDEX:
0:00 Intro
0:49 Ingredients
1:05 History of Adzuki Beans
1:23 Wash & Cook Red Beans
3:21 Sweeten Red Beans
5:21 Rest Red Bean Paste
5:46 Stuffing Anko into Monaka
6:00 Taste Test
#anko #redbeanpaste #japanesepastry - แนวปฏิบัติและการใช้ชีวิต
![CAMPปลิ้น | EP.77[1/2] ก็ไม่ได้ชอบเอาชนะ แต่เรื่องอะไรต้องแพ้!!](http://i.ytimg.com/vi/JraaBYOd7I0/mqdefault.jpg)
It looks amazing! 🥹 mouthwatering
Thanks!
Fantastic tips. I was missing the baking soda to help it soften further and love the tip to separate out the water to add sugar separately to cook it down and then add the beans back in. Brilliant .
Thanks! I'm glad to hear this was helpful!
I can’t wait to try your techniques! Genius! Thank you!🤗🤗
Thank you! I hope you enjoy it😀
Yummy! Thank you for the super awesome vid!
You're welcome Nikita!
No matter what you do, it's always next level! Wow! Sometimes, I look at your titles, and think, "Hey! I've seen that before!" and then I see the video, and I'm like, "Nooooo, I ain't never seen THAT before!!" Bravo, Sensei! =)
😆Thanks man! Always trying to make my food a little extra😉
@@kathcares Kathyyyyyy!!! Hope you've been well! Indeed -- and I say this without exaggeration -- whenever I get ready to make something I already know how to make, I still check Marc's version first. And, I ALWAYS end up making Marc's version instead! haha
@@kathcares Agree with everything you said! And thank you for your patience with me. School is back in, so I have not had enough energy to post as much as I did in the summer. Gyoza part 2 is coming along though!
@@kathcares Hugs!
@@kathcares I've yet to enjoy that one!
Thanks for sharing 😊
You're welcome!
Great work buddy!! Gonna try it out soon.
Thanks Rudra! I hope you enjoy it😀
Tried your method exactly and had very good result! It reminded me a sweet I had from Japan! Thank you!
So happy to hear you enjoyed it!
Great method! Thanks
You're welcome Gayle
You will get to 100K pretty soon. The content is great!
Thanks😄
I WAS LOOKING FOR IT YESTERDAY
Not sure if that qualifies as good timing or bad, but I hope you enjoy this😄
Thank you! I made this recipe. It works very well. We're going to use anko for dorayaki filling
I'm glad to hear you enjoyed the recipe. I love dorayaki!
Thanks for this nice recepe for Anko!!
You're welcome Dennis!
@@NoRecipes I should clarify, I live in Japan so we have red beans available all over the place... but I want to try your recipe! Have a great holiday.
@@dennistani1986 Thanks kind of how I've felt until now as well, especially given how long it normally takes to make, but this changes the equation a bit especially since you can adjust the amount of sugar in it. You have a great holiday season as well!
Love this! I will try to make this when my last batch finishes. Im having zenzai with kirimochi 🥰 your anko retained a very nice colour too!!
Thanks! I hope you enjoy it! The baking soda helps keep the color nice and dark.
I love your cooking style....
Thank you!
I loved your toast video (your videos, in general), which lead me to this one.
Side Note- I really like your music selection too/video production quality. It’s soft, gentle, and unlike FoodNetworks really tacky, scratchy, hard rock&roll motorbike music. So thank you. Your style is very pleasant, soothing, fun and informative. Arigato ne!🙏
Thanks for the kind words! I'm happy to hear you've been enjoying my videos. Thanks for noticing the music. I spend waaaay too much time looking for music for the videos 😆
You had me at Anko, but I was really blown away with the cinematography! So many great shots! Of course your recipe is genius, too. I also make Anko in my pressure cooker, but, as usual, I learned how to do it better! I like to keep mine in the freezer because I will eat too much of it if it's out. It keeps a long time. Thank you, Marc! Red Bean Paste Steamed Buns are amazing! I also make Sesame Balls.
Thanks Kathy! It makes me so happy to hear you noticed the effort I put into this😊 Good call on freezing it. I should have done that while working on this recipe. I've been at this for over a year and have gone through a few kilos of beans (which are no doubt a part of my waistline now 😅). Love the idea of adding anko to steamed buns, and sesame balls are on of my favorite sweets at Dimsum!
Hi. May I know how long u cooked it in d pressure cooker? 😄
@@bananamilk2201 Please watch the video it's explained in the Wash & Cook Red Beans section of the video.
Hi :) after we took it out of the fridge, is there any way to restore the consistency to become prior we put it in the fridge? (So that it can be syrupy again). Would adding water to the cold anko work?
@@marthach8152 Heating it up a bit would help loosen it. When I thaw mine from the freezer I often heat it in a pan and add a tiny bit of water, then let it cool to room temperature. Hope that helps!😊
Thank you 😄
You're welcome Heidi!
Great work, as always, Matsumoto Sensei!! I would love to see you tackle Ohagi next. I became familiar with Ohagi while watching an old anime called XXXHolic, where the main character makes Ohagi in celebration of the Oban Festival. As he gives the Ohagi away to his friends, but are met with a Zashiki Warashi, who accidentally steals one of the cast member's soul because she reached into his body to retrieve an already consumed piece of Ohagi. I've always been curious about it, but have had no easy means of trying it for myself, as an African American. Not a lot of fresh Japanese sweets in my part of town. Your channel has demystified a lot of the technical aspects of Japanese cooking for me, and seeing you break down Ohagi would help sate a decade + long curiosity for me!
Hi Daniel, thanks for sharing your story! I'm glad to hear I've been able to help you try out some more Japanese dishes! As for Ohagi, I have it next up on my list of Wagashi recipes to tackle. The Anko was the difficult part, so I'll probably do this early next year.
Sorcery! Such a game changer technique!
I love anko so much too, but the hours of stirring definitely puts me off making it myself 😅
Also I've only ever known monaka as the ice cream wafer from Family Mart here. Learnt so many new things today from your video, thank you so much Marc!
You're welcome! Those Monaka ice creams are good, but that's a modern way of eating it😀If you're in Japan you should be able to get just the shells unfilled.
❤️❤️❤️❤️❤️❤️❤️❤️. Ty
😊
Amazing anko‼️ I liKe imagawa-yaki too😋 Thank you for wonderful video👍 Have a nice day✨ See you then🙏
Thank you! I don't think I've ever tried Imagawa-yaki before. I'll have to look for it!
Thanks for this video. I have been wanting to make steamed manju so I will be giving this a try. Does the origin of the beans matter much? A Japanese bakery I go to boasts of only using adzuki beans from Hokkaido.
You're welcome! Technically the origin of the beans should not matter, but there are some regions that generally make better beans than others, and within Japan, Hokkaido makes some of the best adzuki beans. The beans I used in this video where from Hokkaido.
I had a physical reaction of disgust at that beans pun
I approve
😆
Anko is my favorite! Could an anpan recipe be coming up?
Hi Casey, breads are always a challenge with my shooting schedule because of the time it takes for the dough to rise, but I know Anpan is a popular one and it's on my list of recipes to make. I think my next wagashi recipe will either be Ichigo Daifuku (strawberry mochi) or Ohagi.
@@NoRecipes that's understandable, but oh man, I'm hoping it's ichigo daifuku! It's always seemed like such a fancy sweet (to me, anyway). Seeing how to make it would be awesome! And maybe I can finally give it a try!
@@yarukineez0 It's one of my favorite types of daifuku and I have some ideas on making it even better😀
Aw, I guess one day I'll have to look to buying a pressure cooker, I've tried making anko and after hours and hours of soaking and boiling, the beans stayed hard like little pebbles. Wondering if you know how to make old fashioned nerikiri without using a microwave? Would love to try making wagashi with nerikiri... thank you for your wonderful tutorials, so easy to understand!
You can still use this same process for making anko without a pressure cooker. The baking soda and salt trick will still speed up cooking, but you'll need to extend the cooking timer longer than 20 minutes. I'd start checking the beans at about 45 minutes and they should be done by an hour. You should be able to smash them easily. You may need to top up the water a bit part way through depending on how tight of a seal your lid has. As for Nerikiri, it's one of the most advanced forms of wagashi and is considered one of the most difficult to learn. I would recommend starting with something simpler first like Daifuku, or Ohagi and mastering those before moving on.
Hi thanks for the great recipe and the cooking method.
May l ask if there is a need to first boil the beans on high heat for 5-10mins to remove the bitterness from the beans and throw away the water?
It's a common technique, but with the salt and baking soda I haven't found a need for it.
@@NoRecipes thanks for your reply!
Can I also use this recipe for making white bean past?
You can use a similar process, but white bean paste is made using a few different kinds of beans, so you'll have to adjust the timing to suit the beans you're using.
Awesome video.
Do you think there is a way to make sweet beans without using azuki, instead using normal beans? Where I live azuki beans are not sold, importing them costs a considerable amount of dough. Tried using kidney beans, more sugar, and beet juice, but still is far away from the desired results.
In Japan there are variations of Anko, including Shiroan (literally "white anko"), which is made from navy beans. You can use other beans to make it but keep in mind they're not going to taste like anko made from adzuki as different beans have different flavors.
i have IBS and I can tolerate canned adzuki beans better than the dry ones, so I was wondering what do I need to alter from this recipe if I were to use canned adzuki? Thank you!
The canned adzuki I know has already been cooked and sweetened so you should be able to use it as is.
Oh fantastic! now to convince my boyfriend to eat it...
I've found that for most non-Japanese people the challenge is having the image of beans being a salty food in their heads (kind of like how Japanese people feel weird about eating rice pudding). Anko makes pretty good brownies if you puree it in a food processor, so that might be a good place to start.
Here in Hawaii we put vanilla ice cream with Ammo paste with Hawaiian Shaved ice (finer ice then snow cones)
That's super interesting! We have shaved ice here in Japan called kakigori, which is shaved much finer than a snow cone and it's often filled with anko and topped with things like sweetened condensed milk, strawberry syrup, green tea syrup, etc.
@@NoRecipes Japanese immigrants actually brought the concept of Shave Ice to Hawaii. So it's not that surprising that they're similar. I have a Hawaiian ice shaver, but I would love to know more about Kakigori! We also have Raspado here, which is the Mexican version.
@@kathcares that makes sense. Most Asian countries have a version of shaved ice. The ones I remember as a kid was just a mountain of slow-like ice with brightly colored artificial fruit syrups (like melon, strawberry and grape). You could also get it with sweetened condensed milk which was always my favorite (strawberries and milk). These days there are fancy places that get their ice from a mountain lake in winter and store it till simmer and make their own fruit sauces.
Can u teach us how to make the monaka, please...tq
Do you mean the shells themselves? If so, the batter is pretty simple, it's basically just mochi. The hard part is that you need a special press to make the shape of the shell (it's a metal mold with a top half and a bottom half). I live in Japan and I've never seen these being sold, so I think you'll have to order one from a place that specializes in making them like this: www.tanekame.com/original/mold.html
@@NoRecipes ok got it...thanx
Is there a way to cook it without a pressure cooker?
You can make this without a pressure cooker following the same steps. The baking soda and salt trick will still speed up cooking, but you'll need to extend the cooking timer longer than 20 minutes. I'd start checking the beans at about 45 minutes and they should be done by an hour. You should be able to smash them easily. You may need to top up the water a bit part way through depending on how tight of a seal your lid has.
May I know how long I should cook it if Im using an electric pressure cooker?
I don't have an electric pressure cooker so I'm not sure. I believe they operate in a similar way to a stovetop pressure cooker though.
@@NoRecipes okay thank youu
can i freeze them and taste the same? how long will that last in the fridge?
Also if I made 2.5 times( I want to use up my beans), do I just time 2.5? But I don’t think I need that much water for pressure cooker , please help as I want to do it now Thank you very much
Yes it can be frozen. As for the fridge I have a batch I made 2 weeks ago in the fridge and it's still okay. The trick is to not contaminate it with other food (i.e. from a spoon you dipped in something else, or bread crumbs, etc).
I've never tried to do 2.5x the amount and wouldn't recommend it unless you have a very large pressure cooker. Beans have a tendency to foam up and if you overload the cooker it will cause the cooking liquid to squirt out of the pressure release valve. As for the amounts, the beans aren't pre-soaked so they need the water.
4 cup water?? How ML water chef, pliiss respon
4 cups equals 946 millilitres.
@@kathcares thanks
Can you substitute with kidney beans?
No not really. When the whole recipe is just based on the flavor of the beans basically, you can't really substitute it. Kidney beans do not taste like red bean.
@@djkid14567 We tried (My family is Japanese.). Ours didn't work out. At least we learned something from the experience. lol
I mean, it's all subjective. Who knows, eh? Maybe you'll love it done with kidney beans....we didn't.
Hi Isaac, as others have pointed out, kidney beans don't taste like adzuki beans, so you won't end up with the same thing. That being said, Anko can be made with several types of beans in Japan, so you could probably do a unique kind of anko with kidney beans.
I tried it, even adding more sugar and beet juice, and then mashing them. It is not bad, but still very different from using azuki beans. The consistency is too mushy and it tastes a bit too bland.
I-I have the beans but not the pressure cooker 😩
You can still use this same process for making anko without a pressure cooker. The baking soda and salt trick will still speed up cooking, but you'll need to extend the cooking timer longer than 20 minutes. I'd start checking the beans at about 45 minutes and they should be done by an hour. You should be able to smash them easily. You may need to top up the water a bit part way through depending on how tight of a seal your lid has.
@@NoRecipes OHHH thank uuuu i will make it today then ❤️✨
@@yookihyunsyoonbebe337 You're welcome! I hope you enjoy it😄
Using a Thermapen vs Tanita thermometer? What a traitor! Haha