Anko (Sweet Red Bean Paste)

Elevate your desserts and snacks with homemade Anko, a luscious sweet red bean paste that’s a staple in Japanese cuisine. Made from tender azuki beans simmered to perfection and delicately sweetened with granulated sugar, this versatile recipe strikes a perfect balance between sweet and slightly savory with a hint of salt. Ideal for filling mochi, dorayaki, or steamed buns, this traditional paste is rich in flavor and surprisingly easy to make at home with just four simple ingredients. Follow the step-by-step method to achieve the perfect smooth or chunky texture for your desired dish. Whether you’re crafting traditional Japanese treats or experimenting with fusion desserts, Anko is an essential that’s sure to impress!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:100 mins

Total Time:110 mins

Servings: 8

Ingredients

• 200 grams Dried azuki beans
• 150 grams Granulated sugar
• 1 teaspoon Salt
• 600 milliliters Water

Directions

Step 1

Rinse the azuki beans under cold running water in a colander to remove any dirt or impurities.

Step 2

In a medium saucepan, combine the rinsed azuki beans with 600 milliliters of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, drain the water from the beans using a fine mesh strainer or colander and rinse the beans again with cold water. This process helps remove bitterness.

Step 4

Return the beans to the saucepan and add another 600 milliliters of fresh water. Bring the beans to a boil once more.

Step 5

Reduce the heat to low, cover the pan with a lid, and let the beans simmer for about 1 to 1.5 hours until they become soft and can be easily smashed with your fingers. Check the beans occasionally, adding more water if they become dry.

Step 6

Drain any remaining water using a fine mesh strainer and return the beans to the saucepan.

Step 7

Add the sugar and salt to the drained beans. Stir well over low heat until the sugar dissolves completely, about 5 minutes.

Step 8

Continue cooking the mixture, stirring frequently, until the paste thickens to your desired consistency. This usually takes another 10 to 15 minutes. Ensure that the paste does not burn by adjusting the heat as needed.

Step 9

Remove the pan from heat and allow the anko to cool to room temperature. It will continue to thicken as it cools.

Step 10

Store any unused anko in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Nutrition Facts

Serving size	964.7 grams (964.7g)

Amount per serving	% Daily Value*
Calories	1229

Total Fat 1.00g	1%
Saturated Fat 0.40g	2%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2388mg	104%
Total Carbohydrate 276.20g	100%
Dietary Fiber 25.40g	91%
Total Sugars 150.00g
Protein 40.00g	80%

Vitamin D 0IU	0%
Calcium 169mg	13%
Iron 9mg	51%
Potassium 2508mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.7%

Protein: 12.6%

Carbs: 86.7%