Tsubuan

Sweet anko (red bean) paste

Tsubuan
 
Ryan Goodwin avatar
Ryan GoodwinPublished on 3/21/2018

These sweetened red beans are commonly used in Japanese sweets.

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What you will need

200g azuki beans

Water as needed

200g sugar

How to cook

1

Wash and sort your beans. Add enough water to cover by at least 2 inches. Set aside to soak for at least 8 hours.

Wash and sort your beans. Add enough water to cover by at least 2 inches. Set aside to soak for at least 8 hours.

2

Strain the beans and rinse them well.

Strain the beans and rinse them well.

3

Transfer the beans back to a pot and add enough water to cover. Bring to a boil.

Transfer the beans back to a pot and add enough water to cover. Bring to a boil.

4

Once the water comes to a boil, strain the beans once more.

Once the water comes to a boil, strain the beans once more.

5

Return the beans to the pot. Add water to cover, and bring to a simmer. Simmer the beans for 1 hour, adding water every so often to keep the beans completely submerged.

Return the beans to the pot. Add water to cover, and bring to a simmer. Simmer the beans for 1 hour, adding water every so often to keep the beans completely submerged.

6

When the beans are cooked through and tender, stir in the sugar.

When the beans are cooked through and tender, stir in the sugar.

7

Continue to simmer until the liquid begins to thicken, stirring often. Stop when you can draw a line through the beans with your spoon, and the line remains visible for a couple of seconds. Stir in a pinch of salt and chill.

Continue to simmer until the liquid begins to thicken, stirring often. Stop when you can draw a line through the beans with your spoon, and the line remains visible for a couple of seconds. Stir in a pinch of salt and chill.

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