• Recipe author:
• After cooking you will receive: 4 servings
• Cooking time: 1 hour 40 minutes

Ingredients

• Red beans: 200 grams, (adzuki)
• Water: as needed
• Sugar: 200 grams
• Salt: 1 pinch

Instruction

• 1. Soak adzuki beans overnight (for 8-12 hours).
• 2. Rinse the adzuki beans.
• 3. Put the beans in a large saucepan and fill with water (so that the water level above the beans is 3 - 5 cm higher). We turn on a strong fire.
• 4. When it boils, turn off the heat and cover the pan with a lid. We leave for 5 minutes.
• 5. Drain the water and put the beans in a colander.
• 6. Return the adzuki beans back to the pot. Pour in enough water to cover the beans and turn on the heat. When the water boils, reduce the heat to medium-low, boil.
• 7. After a while, the water will evaporate. You will need to add more water to the pot to cover the beans (the water level is just above the beans). If you add too much water, the beans will move around and break apart. Cooking within 1 hour.
• 8. Squeeze 1 adzuki with your fingers. If it breaks easily, the beans are done.
• 9. Increase heat to high and add sugar (~1/3 cup 3 times at different times), cook, stirring occasionally. When the bean mixture thickens a little, add salt and turn off the heat. Anko will thicken more as it cools.
• 10. Pour into a container, let cool (do not leave the cooked beans in the pan!). Cover with plastic wrap and place in the refrigerator. If you do not plan to use the bean paste all at once, you can divide it into portions of 100 g. Wrap with plastic wrap and put in a zip-lock bag. Store in the refrigerator for a week and in the freezer for up to 1 month.
• 11. Cooking pasta Tsubuan (Tsubushian). Mash the boiled beans with a masher or fork. Add some water, bring the mixture to the consistency of a paste. Note: You can puree boiled beans with water in a food processor. Making Koshian Pasta. Strain the pasta through a sieve to remove the bean husks and make the pasta more uniform. Note: You may need to add some water to help the beans pass through the sieve holes. If the paste is too thin, simmer the beans over low heat to remove excess liquid.

Dish category: Dessert
Kitchen: Japanese food
Difficulty: easy
Bon appetit!

Description

Pasta Anko This is a traditional Japanese dessert made with adzuki beans. But you can meet him not only in Japan, but also in China, which is considered his homeland, but also in Korea. The taste of sweet bean paste is somewhat unusual for us. The sweetness is not as pronounced as in desserts familiar to our taste. Although the benefits of Anko are undeniable, because it consists solely of beans, sugar and a small amount of salt. No dyes and flavors, only natural ingredients!

anko pasta can be used as a dessert on its own or as a wagashi filling(Japanese cakes). An analogy can be drawn with condensed milk, which you can eat with a spoon and stuff all kinds of pies, cookies, cakes with it. In general, the product is universal.

Buying Anko bean paste is quite problematic, and not all Japanese restaurants can try it, so it will be easiest to cook it. The recipe is completely unpretentious, and therefore you can cope with it with ease!

So, we invite you to join the step-by-step recipe for making sweet Anko bean paste!

Ingredients

Cooking steps

To prepare Anko, we need 200 grams of Adzuki beans.



Beans should be thoroughly washed in running water, for which it will be most convenient to use a colander. You will also need to remove spoiled beans from the total mass of adzuki.

After the above manipulations, place the beans in a saucepan and fill them with filtered water in a ratio of one to three (one part adzuki and three parts water).



Now we send the pan with the beans to the stove. When the water boils, we will put the adzuki in a colander. Then again fill the beans with water (the proportions are the same), and then return it to the stove.

Boil the beans for about an hour and a half over low heat, until they are well boiled. During the cooking process, you need to constantly add water so that the adzuki is constantly covered with it.

This time, the water after the beans will need to be saved and poured into a separate bowl (it will still be useful to us).



Pour half of the required amount of sugar into the pan with adzuki and send it to a slow fire for 10 minutes.



When the sugar has melted, rub the entire contents of the pan with a wooden spoon and add the second half of the required amount of sugar. Mix ingredients thoroughly. You should get a fairly thick puree.



We leave Anko on the stove for another 10-15 minutes, stirring it constantly. You can determine its readiness by its characteristic dark shade. If the paste is too thick, it can be diluted with the water in which the adzuki was cooked.

At the same time, do not forget to slightly salt the bean paste.



Anko left to cool and then it can be used.



* Store the paste in the refrigerator. It can lie in cling film for about a week; for longer storage, Anko should be transferred to an airtight container.

Bon appetit!

• Recipe author:
• After cooking you will receive: 4 servings
• Cooking time: 1 hour 30 minutes

This recipe will show you how to make anko bean paste. Anko is used in many Japanese desserts. A sweet adzuki paste with beans and skins is called Tsubuan. To make Koshian pasta, sweet beans are passed through a sieve to remove the skins from all the beans. Video from ochikeron in English. language, but below is the recipe in Russian.

Ingredients

• Adzuki beans: 300 grams
• Cane sugar: 250 grams
• Salt: 1 pinch

Instruction

• 1. Put the adzuki beans in a saucepan, add water, bring to a boil, put the beans in a colander and drain the water. Repeat this procedure 2-3 times (to remove the harsh taste) if you have time.
• 2. Add 3 times more water to the pan, bring to a boil. Then boil over medium heat for an hour. Remove the foam if necessary and add more water to cover the beans. Cook until the beans are soft enough to be crushed with your fingertips.
• 3. Drain excess water, add sugar, then cook until the beans have the consistency of mashed potatoes. Add salt to taste and turn off the heat.
• 4. Place in a plastic container. Store in the refrigerator for a week or in the freezer for a month.

Red sweet adzuki bean paste, Hundousha(Chinese ex. 红豆沙. Pinyin Hongdou Sha) is used in Chinese, Japanese, and Korean cuisines, less commonly in other regional cuisines of Southeast Asia. In Japan, she is called Azuki (Jap. 小豆餡, rH. Azuki‎), and in Korea, Phatso (Kor. 팥소). In English, this paste is called Red bean paste. In Chinese and Japanese, sweet bean pastes are separated. There are sweet pastes made from any variety of beans, Hundousha is a paste made from red Adzuki beans.

Adzuki is a Japanese transliteration of the name of this bean variety. The scientific name of these beans is Vigna angular (lat. Vigna angularis), or angular beans. This bean variety has been cultivated in China for over 3000 years and is ubiquitous in the Southeast Asian region, the beans are dark red in color, but can also be in other colors (for example, black, gray, and even variegated). But for the production of sweet bean paste, only red beans are used. Ripe beans are ground, then the husks are sifted out, after which the bean mass is boiled and then sweetened with sugar or honey. The result is a dark red paste, homogeneous, thick enough (it can be spread on bread like butter) and sweet in taste. Actually, it was these qualities that made pasta so popular and in demand in Asian cuisines.

Hundousha Red Sweet Bean Paste is a ready-to-use product that does not require additional heat treatment. The range of application of this paste is quite wide - it is used in the preparation of sweet cereals and soups, sweet pastries, desserts, ice cream, jelly and even drinks. For example, in Japan, Pepsi-Cola is sold with red bean paste.

In the homeland of this sweet pasta, in the Celestial Empire, this is probably the most famous and popular treat with it. In China, they are called Yuebing (Chinese 月饼, pinyin Yuebing). This is a traditional type of baking made in China for the Mid-Autumn Festival. A seasonal treat that at other times of the year can only be found in specialized stores or you can cook yourself. Red sweet bean paste is probably the most popular filling, although there are quite a few types of filling for these gingerbread cookies.

No less popular treat for local sweet tooth is Nomi Ci (Chinese exercise 糯米糍, pinyin Nuomi ci). These are balls of rice flour, with a sweet paste in coconut flakes. This is a very similar in appearance and taste to Japanese mochi (or urine), which, by the way, are also made with this paste filling. One of the varieties of Japanese mochi looks very impressive - (Japanese 大福餅, rH. Daifukumochi), if it is cut in half lengthwise, then a strawberry framed in red paste is visible on the cut. By the way, literally the name "daifuku mochi" means "great luck".

Or a traditional old Beijing sweet with a funny name (Chinese exercise 驴打滚, pinyin Ludagun). This dessert looks like a roll and is made from rice flour dough, which is cooked like mochi dough. Before folding the rolled out sheet of dough, it is smeared with red sweet paste.

Another famous Chinese dish, Zongzi (Chinese: 粽子, pinyin Zongzi), is prepared with Hundousha pasta. This is a kind of stuffed cabbage stuffed with rice and sweet paste, only this “stuffed cabbage” is wrapped in a leaf of bamboo or reed. These rice pyramids wrapped in leaves are an invariable ceremonial treat at the Double Five Festival (aka the Dragon Boat Festival).

During the celebration of another Chinese festival, the Lantern Festival, Tangyuan rice balls (Chinese 湯圓, pinyin Tangyuan) are prepared, sweet bean paste is used as one of the favorite fillings.

As one filling option, sweet bean paste is used in Baozi (Chinese: 包子, pinyin Baozi) steamed patties.

Popular in China is a sweet soup with adzuki beans and sweet paste - Hongdou tang (Chinese exercise 紅豆汤, pinyin Hongdou tang), this soup is also popular in Japan - and it is called Shiruko (Jap. 汁粉, rH. Shiruko).

Of course, it is worth remembering that one of the favorite fillings in which is sweet adzuki bean paste. Or an interesting version of mochi - mochi balls strung on a bamboo skewer, like a barbecue - Dango (団子, rH. Dango).

No less popular and loved is the dessert - the famous Japanese biscuit dough cake - Dorayaki (Jap. どら焼き, rH. Dorayaki). This cake consists of two ruddy pancakes, between which a sweet paste is spread, which also sticks them together.

Filled with red sweet paste in Japan, they make cookies in the form of fish - Taiyaki (Jap. 鯛焼き, rH. Taiyaki), the name literally translates as "baked sea bream".

In Japan, sweet jelly is prepared from red paste and agar-agar - it is called Yokan (Jap. 羊羹, rH. Yokan).

In Korea, they make very tasty cookies with sweet paste, similar to the Russian cookies "Nuts with Condensed Milk". In Korean, nut cookies are called Hodugwaja (Korean: 호두과자). The filling for this cookie consists of a mixture of walnuts and sweet paste.

There are rice donuts with sweet filling in Korean national cuisine - Chapsal Donat (kor. 찹쌀도넛). Or steamed buns with sweet paste – Hoppan (Kor. 호빵).

The Korean sweet "Honey bread" - Kkulppan (kor. 꿀빵) is very curious. These are buns stuffed with red pasta, deep fried, dipped in syrup and sprinkled with toasted sesame seeds.

It is worth recalling the traditional Korean treat on the occasion of the Chuseok harvest festival - steamed rice dough cakes with sweet bean paste Songpyeong (Kor. 송편).

An interesting Korean refreshing dessert made from crushed ice and sweet paste is Phatbingsu (Korean: 팥빙수).

Of course, there are more Asian dishes with red bean paste than we could cover in this brief review. Some red pasta dishes require special adaptations, such as Chinese mooncakes or Japanese fish biscuits. And some (such as the Japanese biscuit dough cake) are quite simple and require only a little diligence.

All in all, worth a try!

Manufacturer : Beijing Kyo-Nichi Todai Foods Co.,Ltd (China)
Compound : sugar, water, red beans, salt.
Shelf life : 24 months

Red sweet bean paste Hong Dou Sha (Chinese: 红豆沙, Pinyin Hong Dou Sha, Red bean paste) is a ready-to-use product. The paste is dark red in color, sweet in taste, smooth, thick and homogeneous. Adzuki beans, from which this paste is made, have been cultivated in China for over 3,000 years. In the production of pasta, only red varieties of beans are used (they come in different colors - black, gray and even variegated). The beans are mashed, sifted from the husk, then boiled, and then sweetened with sugar or honey.

This paste is a popular product in Southeast Asia. It is used in all kinds of desserts, in the production of drinks (for example, in Japan in October 2009, Pepsi-Cola with red sweet paste went on sale), in pastries, sweet cereals and soups, and also as an additive to ice cream. Sweet bean paste used in such Chinese sweets as Zongzi (Chinese: 粽子, pinyin Zongzi), a glutinous rice dish with various fillings, including sweet, wrapped in reed or bamboo leaves in the form of a triangular pyramid and steamed. This dish is a traditional treat in celebration of the annual National Dragon Boat Festival. Hong Dou Sha paste is added as a sweet filling to Baozi (Chinese: 包子, pinyin Baozi) steamed patties. For the Lantern Festival (the final day in the Chinese New Year celebration series), they prepare rice flour balls with sweet bean paste, which are called Tangyuan (or Yuanxiao). In Japan, they make a popular biscuit dough cake stuffed with red sweet bean paste - Dorayaki(jap. どら焼き). And, of course, the most famous dish with this pasta is Yuebing Mooncakes(Chinese 月饼, Pinyin Yuebing, English Mooncake), a traditional treat for the Mid-Autumn Festival. As a filling for mooncakes, in addition to sweet bean paste, all kinds of nuts, white and black sesame seeds, lotus seed paste and even salted duck egg yolks, symbolizing the full moon, can be used. Mooncakes are a symbolic treat given to family members, friends, or as a souvenir to business associates. Usually, hieroglyphs symbolizing good wishes are squeezed out on the gingerbread.

The manufacturer of this paste, Beijing Kyo-Nichi Todai Foods Co., Ltd, was founded in 1987 in Beijing. It is part of the Japanese holding Tokyo Trading Co., Ltd. and is a production branch specializing in the production of natural food products.