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Japanese Sweet Azuki Beans Recipe

Japanese Sweet Azuki Beans Recipe
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Category : dessert
Cooking Time : 90 minutes
Serving : 1
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Prepare the ingredients before making Japanese Sweet Azuki Beans in your home. Then, follow these steps below to serve Japanese Sweet Azuki Beans for your family or friends.

Ingredients: Japanese Sweet Azuki Beans

  • 150 g Azuki beans (about 3/4 cup or 150 ml)
  • 100 g Light brown or regular sugar (about 1/2 cup), more or less depending on taste
  • 1 pinch Salt
  • Ice water

How to Make Japanese Sweet Azuki Beans

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Japanese Sweet Azuki Beans in your home by yourself.

    Step 1
  • Soak beans overnight in a pot covered with an inch or two of water.
  • Step 2
  • The next day, heat the pot of beans until they are almost ready to boil.
  • Step 3
  • Meanwhile, prepare a big bowl of ice cold water, which you'll be throwing the beans in next. This will "shock" them and help crack the skin so they become softer easily when boiling.
  • Step 4
  • Drain off the hot water from the beans. Immediately throw them into the ice water.
  • Step 5
  • Drain beans and put back in pot. Pour in enough water to cover. Bring to a boil, then simmer on low for about 60 minutes until soft. Skim off any foam that rises while simmering. If the water gets low, add a little more.
  • Step 6
  • Once the beans are soft (they should be easily mashable), mix in the sugar. I used about 100g/half cup. But I recommend starting with less and adding a little at a time until it's sweet enough for you.
  • Step 7
  • Bring to a simmer again, making sure the sugar is dissolved. If it's too soupy, simmer off some of the liquid.
  • Step 8
  • That's it! You can optionally pour off some of the water and mash into a paste (called anko). Store it for up to week in the refrigerator, or freeze it along with the liquid.
  • Step 9
  • There are lots of ways to use and turn sweet azuki into yummy Japanese goodies: -eat over rice dumplings (dango 団子)or ice cream -use paste as spread for bread or baked inside sweet buns -Made into "zenzai" soup along with "mochi" (rice cakes). Search and explore the internets for more ideas ;)
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