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Basic Koshi-an (smooth Sweet Bean Paste) Recipe

Basic Koshi-An (Smooth Sweet Bean Paste) Recipe
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Prepare the ingredients before making Basic Koshi-An (Smooth Sweet Bean Paste) in your home. Then, follow these steps below to serve Basic Koshi-An (Smooth Sweet Bean Paste) for your family or friends.

Ingredients: Basic Koshi-An (Smooth Sweet Bean Paste)

  • 200 grams Azuki beans
  • 200 grams Sugar

How to Make Basic Koshi-An (Smooth Sweet Bean Paste)

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Basic Koshi-An (Smooth Sweet Bean Paste) in your home by yourself.

    Step 1
  • Rinse the beans in water, and remove any that float to the surface.
  • Step 2
  • Soak the beans in plenty of water for 8 hours (they should swell up to 3 times their original size).
  • Step 3
  • Put the beans in a small pan, add plenty of fresh water and cook over high heat.
  • Step 4
  • When it comes to a boil, drain off the water, add fresh water, and bring to a boil again over high heat.
  • Step 5
  • Repeat this process (bring to a boil, drain off the water, add fresh water) 3 times.
  • Step 6
  • Put the beans and water in a small pan and bring to a boil over high heat again. Skim off the scum once it comes to a boil.
  • Step 7
  • Turn the heat down to low, cover with a lid and simmer for an hour and 30 minutes. (Add water to the pan if it boils down too far.)
  • Step 8
  • Once the beans are tender, turn off the heat. Pour in water to reduce the temperature.
  • Step 9
  • Drain the beans. While still in the sieve, place the beans in a bowl filled with water.
  • Step 10
  • Mash the beans with a spoon or similar utensil. Discard any skins that can't be strained through the sieve.
  • Step 11
  • Next, strain the mashed beans through the sieve while sprinkling a little water over them.
  • Step 12
  • Line a sieve with a clean cheesecloth or muslin (or similar porous, unbleached clean cloth) and pour in the strained beans.
  • Step 13
  • Squeeze the anko in the cloth to drain the moisture. (This is fresh anko or "nama-an").
  • Step 14
  • Put the nama-an in a small pan. Add the sugar, and mix until it starts to turn watery.
  • Step 15
  • Simmer over low heat for 20 minutes or so while constantly stirring and kneading it with a spatula.
  • Step 16
  • Line a tray with a sheet of clean muslin or cheesecloth or a kitchen towel. Place small portions of the koshi-an on the cloth and leave to cool.
  • Step 17
  • When it has cooled down, it's done.
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