Dessert recipe, Wagashi recipe-Easy Step Anko/Red bean paste


There are so many Japanese dessert ( also known as ‘Wagashi’ ) recipes includes Anko/red bean paste. You CAN buy a prepared(mostly canned) one. but some contains too much water and hard to form into particular shape especially when you want to make dumpling style Wagashi and some are too sweet to use.. I wasn’t big fan of red bean paste before.. but since I found this original handmade recipe, I started using as many times as I get to chance! cooking method is very simple. it’s just that,, it may take a while to cook. but good part is, you can prepare a whole bunch of it and freeze them! Why not spend weekend to cook red bean paste and enjoy the whole week with red bean sweet recipes!!

[ Ingredients ]
~makes 500g ~
200g red beans
100g rock sugar
red beans : sugar = 2 : 1
*you can adjust sugar amount at you desired sweetness.

[ Directions ]
1-
1. this is how dry(raw) red beans usually sold in Taiwan. comes in a small bag.
POINT-ENG

*you don’t necessarily look for a small portion. you can buy bulk package and you can store it at low room temperature for a long time.

 

 

2-
2. put red beans into a pot and pour about 1.5L water.
POINT-ENG

*beans can absorb lots of water. make sure to cook with way much more water than red beans themselves.

 

 

2-
3. simmer it over low medium heat.

2-
4. after 20~30minutes, you might be able to see the beans starting to absorb the water
scoop some beans out and check if it’s soften.
POINT-ENG

*if it’s still hard and the water level got too low, you can pour in more water to continue cooking.

 

 

2-
5. once they all become soft, dump out the whole water and rise the beans well
POINT-ENG

*the first round cooking process will come out lots of tannic flavor from the beans.

 

 

2-
6. put the beans back into the pot and add about 1L water and simmer it again until beans start cracking

2-
7. once beans start cracking, you can adjust to low heat and continue simmering until all the beans are cracked open.
POINT-ENG

*do not let it boil. otherwise beans will start resolve into the water

 

 

2-
8. after making sure all the beans are very soft and most of them are cracked,leave the stove and gently run water to rise off the tannic flavor.

2-
9. strain the beans

2-
10. put back the beans back to the pot again and add sugar.
POINT-ENG

*this time you don’t have to add water. beans already contain lots of water..

 

 

2-
11. using wooden spatula, keep stirring over medium heat.

2-
12. within no time, you will find out there is lots of water coming out from the beans!

2-
13. keep heating let the water evaporate. shut off the stove when you get desired moistness.
POINT-ENG

*you can stop cooking early to make watery red bean paste or cook until it becomes rather solid red bean paste.

 

 

2-
14. if you want to make smooth texture, you can use bar mixer or put into food processor to crush all the red bean skin.

2-
15. place the cooked red bean paste on the tray and let it cool down.

2-
16. red bean paste can be stored in a freezer. make sure to put into a re-sealable bag and freeze to avoid dehydration.
POINT-ENG

*there are so many Japanese dessert recipes/Wagashi use red bean paste. preparing before hand is very good idea to get smooth start with your Wagashi project!!
*otherwise, simply serving with your pancake, toast, will also make great breakfast! ; )

 

 

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2 thoughts on “Dessert recipe, Wagashi recipe-Easy Step Anko/Red bean paste

  1. Pingback: Dessert recipe, Wagashi recipe-Matcha pan cake with Red bean paste | MASA in the Kitchen

  2. Pingback: Japanese dessert,wagashi-Dora-Yaki Japanese Honey pan cake with red bean paste filing. | MASA in the Kitchen

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