sweet red bean paste recipe

Written ByJenny Smyth Posted on
sweet red bean paste recipe
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The Best sweet red bean paste recipe

I’m so excited to share with you my favorite sweet red bean paste recipe, a traditional dessert from East Asia that’s been a staple in my household for years. This delicious paste is made from azuki beans, which are naturally sweet and nutty in flavor. When cooked down with sugar and water, they create a rich, velvety texture that’s just irresistible.

My kids love helping me make it, and we always have so much fun together in the kitchen. Growing up, I was introduced to this sweet red bean paste by my Japanese friend’s mother, who would bring it to school as a special treat. It was love at first taste for me!

The combination of the sweet beans and the slightly firm texture was just magical. As I got older, I started experimenting with different recipes and techniques to perfect my own version. One of the things I love most about this recipe is how versatile it is.

You can use it as a filling for mochi or daifuku, or as a topping for ice cream or cakes. It’s also incredibly easy to make ahead of time and store in the fridge or freezer for later use. My family loves having it on hand for quick snacks or desserts.

Not only is this recipe delicious, but it’s also surprisingly healthy! Azuki beans are packed with fiber, protein, and antioxidants, making them a great choice for anyone looking to eat more plant-based meals. And when you cook them down with sugar and water, you get a natural sweetener that’s free from refined sugars.

Sweet Red Bean Paste (Anko)

Sweet Red Bean Paste (Anko)

4.7 from 742 votes

A classic Japanese sweet paste made from adzuki beans, sugar, and a pinch of salt. This versatile filling is perfect for mochi, dorayaki, or as a topping for shaved ice.

Prep Time10 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 40 mins
Servings: 4Cuisine: InternationalCalories: 210 kcal

🥘Ingredients

For the Paste

1 cup dried adzuki beans (200g)
3 cups water for soaking
3 cups water for boiling
3/4 cup granulated sugar (150g)
1/4 teaspoon salt

👨‍🍳Directions

1Rinse the adzuki beans under cold water and remove any debris or broken beans.
2Place the beans in a large bowl, cover with 3 cups of fresh water, and soak for at least 8 hours or overnight.
3Drain the soaking water and rinse the beans again.
4Transfer the soaked beans to a heavy-bottomed pot and add 3 cups of fresh water.
5Bring the water to a boil over high heat, then reduce the heat to low and cover the pot.
6Simmer gently for 45 to 60 minutes, or until the beans are tender enough to mash easily between your fingers.
7Skim off any foam that rises to the surface.
8Drain the cooked beans, reserving the cooking liquid.
9If you prefer a smooth paste, press the beans through a fine-mesh strainer or blend them in a food processor with a few tablespoons of the reserved liquid until completely smooth.
10For a chunky paste, mash them with a fork or potato masher, leaving some texture.
11Return the mashed or pureed beans to the pot and add the sugar and salt.
12Cook over medium-low heat, stirring constantly with a wooden spoon to prevent sticking and burning.
13Continue cooking for 15 to 20 minutes, or until the paste thickens and pulls away from the sides of the pot.
14The paste should have a glossy sheen and hold its shape when mounded on a spoon.
15Remove the pot from the heat and let the paste cool completely at room temperature.
16Transfer the cooled anko to an airtight container and refrigerate for up to one week, or freeze for up to three months.
17Stir well before using, as the paste may firm up when chilled.

🔧Equipment

Large bowl
Heavy-bottomed pot or saucepan
Fine-mesh strainer
Wooden spoon or spatula
Measuring cups and spoons
Storage container

📊Nutrition Facts (per serving)

🔥Calories: 210 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 46g🥦Dietary Fiber: 8g🍬Sugars: 30g🥩Protein: 8g

📝Notes

For a smoother texture, you can remove the skins by rubbing the cooked beans through a sieve. Adjust the sugar to taste, but keep in mind that the paste will taste less sweet when used in desserts. If the paste becomes too thick after cooling, stir in a teaspoon of water at a time to loosen it.

Watch Video Of How Sweet Red Bean Paste (Anko) Works

I’m so glad I can share this recipe with all of you – it’s been a staple in our household for years and has brought so much joy to our family gatherings.

One thing I love about this recipe is how easy it is to make ahead of time – just cook down the azuki beans with sugar and water until they’re smooth and creamy, then store them in the fridge or freezer until you’re ready to use them.

When reheating the sweet red bean paste, I like to add a splash of vanilla extract for extra flavor – but feel free to experiment with different spices and flavors to find what works best for you!

❓ Frequently Asked Questions About Sweet Red Bean Paste (Anko)

Q: What is azuki beans?

Azuki beans are a type of red bean commonly used in East Asian desserts like mochi and daifuku. They have a naturally sweet and nutty flavor that’s perfect for cooking down into a paste.

Q: Can I use other types of beans instead?

No, azuki beans have a unique flavor and texture that can’t be replicated with other types of beans. However, you can experiment with different types of beans to find one that works for you!

Q: How long does it take to make the sweet red bean paste?

The cooking time will depend on the method you choose – boiling or pressure cooking will take significantly less time than steaming or slow-cooking.

Q: Can I store the sweet red bean paste in the fridge or freezer?

Yes! In fact, this recipe makes a large batch that you can easily store in the fridge or freezer for later use. Just thaw and reheat when you’re ready.

Q: Is this recipe suitable for vegans?

Yes! This recipe is completely vegan-friendly – just be sure to check your ingredients for any animal-derived products like honey or gelatin.

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