Anko Red Bean Pudding Recipes

SWEET RED BEAN PASTE (TSUBUAN AND KOSHIAN)

Steps:

• Gather all the ingredients.
• Rinse the azuki beans and discard any broken beans.
• Transfer the drained azuki beans to a large pot. Add enough water to the pot so the beans are covered by 1-2 inches.
• Place the pot on the stove and bring the water to a boil over medium-high heat.
• Once boiling, drain the beans in a fine-mesh sieve. Return the beans to the same pot.
• Next, add more water to the pot so the beans are covered by 1-2 inches.
• Bring the water to a boil over medium-high heat. Once boiling, put an otoshibuta (drop lid) over the beans. (The otoshibuta will prevent the beans from dancing around too much.) Turn down the heat to medium low and keep it simmering for the next 1 to 1½ hours.
• Some of the water will evaporate, so add more water to keep the beans submerged, as needed. After 1 hour, check if the beans are cooked. Pick up a bean and mash it with your fingers. When it mashes easily, it's done.

ANKO (SWEET RED BEAN PASTE)

Steps:

• Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
• Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
• Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

ANKO RED BEAN PUDDING

Steps:

• combine all ingredients and simmer until the jaggery is dissolved.
• serve with pancakes or plain as a pudding.

CANNELLINI BEAN PUDDING

Steps:

• Preheat oven to 350.
• Combine all ingredients in a blender or food processor.
• Grease a pie tin or baking pan.
• Pour ingredients into pan.
• Bake for 30 minutes or until brown.