mashed anko (red pean paste
Anko paste is a simple paste of sweetened red beans that appears in a lot of Japanese desserts. There are 3 varieties or stages referring to the texture or basically just how much you squished the beans. Tsubuan refers to whole unmashed bean paste. Tsubushian is a lightly mashed bean paste as in the image above. Koshian is mashed and sieved bean paste with no visible bean chunks.
viewed by 218
What you will need
How to cook
A potato masher works great for this, but you can get fine results with a spatula and a little elbow grease. Mash the beans to a rough paste. You will still see some bean husks in there, and that's perfectly acceptable.