Anko (Japanese Sweet Adzuki Beans)
Anko is a Japanese name for cooked adzuki beans that is sweet. It's vegan by nature like many other traditional Japanese sweets, also gluten free, oil free and requires only 3 ingredients to make! It's hearty and comforting, a perfect dish to make on a slow & relaxing weekend!*The recipe makes about 2 1/3 cups
Servings: 0
Ingredients
- 1 cup dried adzuki beans (about 7 oz)
- 4-5 cups water (the amount of water needed per boiling process)
- 3/4 cup to 1 cup cane sugar 5.25 oz to 7 oz I made this recipe with 3/4 cup*
- A pinch of salt
Instructions
- Place adzuki beans in a colander. Rinse under running water to clean.
- Start to precook adzuki beans (to get rid of tannin.) Transfer the adzuki beans to a medium pot. Pour 4-5 cups purified water to the pot and cook over high heat to bring to boil (uncovered.) Once it’s boiling, reduce the heat to medium to medium low and continue to cook for 3-5 minutes. Use a colander to drain to discard the cooking water. Transfer the drained beans back to the same pot. Cover with the same amount of purified water. Repeat the process (step 2) again.
- After the initial precooking process (step 2), transfer the beans back to the same pot again and cover with the same amount of purified water. Cook over high heat to bring to boil (uncovered.) Once it’s boiling, reduce the heat to medium low. Remove the scum with ladle. Cover the pot and continue to cook for 45 minutes to 1 hour until they are tender enough to crush with fingers. Checking the water level occasionally to make sure that the beans are submerged in water. Add some water as needed.
- Once beans are tender, add a half of the sugar. Give a stir and let it simmer (uncovered) until it starts thickening. Add the rest of the sugar and a pinch of salt (optional.) Stir again and continue to simmer for another 15 minutes or so until almost all the liquid is absorbed into the beans.
- Let it cool down and it’s ready to use whether warm or cold. Keep the leftover in a container then store in the fridge and consume within 2-3 days. If you like freeze it, make it flat in an airtight container or zipper bag. It should be good for 2 months. Defrost to use as needed.
Notes
- I find the good ratio of dried adzuki beans to sugar is [1-part beans to 3/4-part sugar.] This comes out as having just enough sweetness without being overly sweet. You can go up to 1:1 ratio depending on your preferences on sweetness.
- For the cooking water, use [4 to 5-parts water to 1-cup dried beans] ratio.
- You can also make this into paste form by using food processor.
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