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How To Make Koshi-an, Anko, & Azuki Beans Recipe

How to Make Koshi-an, Anko, & Azuki Beans Recipe
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Prepare the ingredients before making How to Make Koshi-an, Anko, & Azuki Beans in your home. Then, follow these steps below to serve How to Make Koshi-an, Anko, & Azuki Beans for your family or friends.

Ingredients: How to Make Koshi-an, Anko, & Azuki Beans

  • 250 grams Dried azuki beans
  • 150 grams Sugar
  • 1 pinch Salt

How to Make How to Make Koshi-an, Anko, & Azuki Beans

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make How to Make Koshi-an, Anko, & Azuki Beans in your home by yourself.

    Step 1
  • Rinse the adzuki beans and put into the inner pot of a thermal cooker.
  • Step 2
  • Add enough water to equal about 3 times the volume of the adzuki beans. Cover with the lid and boil for 5 minutes. Then place the inner pot into the outer pot and leave it like that for at least 4 hours. (The photo shows the beans boiling)
  • Step 3
  • The azuki beans are done when you they're soft enough to mash when you squeeze one with your fingers.
  • Step 4
  • Add the contents of the pot, including the liquid, to a blender. Blend for about 10 seconds. (Skip this step if you do not have a blender.)
  • Step 5
  • Pass the adzuki beans through a strainer. If they're difficult to strain, pour some water over the beans. Continue to add water until the bean pieces are all covered with water.
  • Step 6
  • After the azuki beans are strained, let them sit a little while. A layer of water will form on top of the beans. Carefully discard the top layer of water.
  • Step 7
  • Line a strainer with cheesecloth or a dish towel with a fine weave and strain the bean paste.
  • Step 8
  • Squeeze the cheesecloth or dish towel to strain out the water.
  • Step 9
  • Put the anko in a saucepan and add 1/3 of the sugar. Place the saucepan over low heat and mix with a wooden spatula, stirring from the bottom of the pot.
  • Step 10
  • When the anko starts to soften, add 1/2 of the remaining sugar while continuing to heat over low heat. Wait a little while and then add the rest of the sugar.
  • Step 11
  • Keep mashing with the wooden spatula until the spatula leaves a ribbon in the bean paste. Add a pinch of salt and transfer to a tray or other container to cool.
  • Step 12
  • (Extra tip) This anko is not very sweet, so it only keeps in the refrigerator for about 1 week. It's very convenient if you divide it up into easy-to-use portions and freeze them.
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