Anko | How to make red bean paste from red beans (Azuki)

If you have a product of dried red bean (Azuki), you can make your own Anko (red bean paste).
I made Anko the other day and I want to show you how to make it step by step!

How to make Anko (Tsubuan) from Azuki (red beans)

Ingredients for Homemade Anko from red beans

Dried Azuki (red bean) 200g
Water
Sugar 120~160g (You can decide the amount of sugar to use depending on your taste)
Salt a little

北海道産 小豆 500g〔チャック付〕／令和1年産 2019年産 メール便 送料… 価格：756円（税込、送料無料) (2021/7/28時点) 楽天で購入

Recipe for Homemade Anko

Put Azuki and 4 times water into a pot and leave it for more than 8 hours. (1 night)

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After 8 hours in the water, it would be enlarged.

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Heat the pot to a boil.

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When it’s boiled, put the Azuki into an strainer and wash it.

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Put the Azuki back into the pot, add water, and heat it on medium fire.

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When it’s boiling, lower the fire and boil it for another 30 minutes. (remove the lye)

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When the Azuki is soft, remove the hot water and add sugar, and heat it on low-medium fire.

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Squeeze the Azuki and knead it until you are satisfied and add a bit of salt.

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Done!

This is Tsubuan, but if you like “Koshian”, you just need to stir it with some water using a mixer!

Homemade Anko (red bean paste) is delicious!

It takes time to make Anko, but it’s so much fun!
And the good thing to make it yourself is you can control the sugar proportion that you add.
(I reduced the sugar.)

Once you finish making Anko, you can use it for various desserts.
Yokan, Ohagi, Dorayaki, Anpan…etc.

I did a Yokan.

The top part is Milk Kanten jelly and the bottom part is Yokan!
I was so happy because my husband loved it!

I’m sure I will do this again!!