How to make Red Bean Paste | Anko | 豆沙 

In indonesia tips,just cook for 5 minutes ,don't open it and Turn off the heat. Let it rest around 30 minutes and turn on again cook around 7 to 10 minutes. After that you will see the beans cooked already without waste your long time. And also you can add 1 tea spoon butter to make your bean paste more shiny and delicious, you can try this tips dear...anyway thanks for your recipe. Love from Borneo...😘👍👍

PUT THEM IN WATER TAKE THEM OUT OF THE WATER PUT THEM IN WATER TAKE THEM OUT OF THE WATER PUT THEM IN WATER TAKE THEM OUT OF THE WATER PUT THEM IN WATER TAKE THEM OUT OF THE WATER PUT THEM IN WATER TAKE THEM OUT OF THE WATER

Since we don’t have those Japanese beans I used kidney beans and I gotta say it tastes exactly like the red bean paste in the mochi that I often buy in Zürich

ingredients: - 1 cup adzuki beans - 1/2 cup to 1 cup of sugar prep: - rinse beans with cold water and pour - cover beans with cold water - soak beans overnight before cooking steps: - wash soaked beans - put beans in pot with water covering it by one inch - boil for five minutes on high - pour out water and put beans back in pot - fill pot with water and cover beans with water 1 inch over - put back on stove - set heat to high - after reaching boiling point, set heat to Low - let simmer for 1-2 hours - hand mash or blend beans into a paste - pour paste back into pot - add sugar - stir on medium to dissolve sugar - keep stirring and reduce til desired texture and thickness DONE

I think the red bean paste is interesting to include in desserts. I've never tried it but I ordered some mochi (different kinds) and can't wait to get it in the mail.

Stuck at home in quarantine has got me making cooking/baking goals again! My goal this time is red bean mochi! Luckily I watched the video right now so I can soak the beans instead of watching it tomorrow morning!

WOW THIS RED BEAN PASTE IS DELICIOUS! THANK YOU!

I love various desserts with red bean paste so I wanted to learn to make my own paste. ❤ Thanks for sharing.

I'm making red bean bun today n used your recipe for cooking red bean paste. I must say it's so simple n delicious. Thanks for sharing this video!🌹❤

very clear instruction and easy to follow. Thank you for this recipe

Heavenly voice❤ ....love ya...relaxing and satisfying

In Somalia we cook the beans for about 30 minutes without opening the lid and it cooks really well and also wash before hand we don’t leave it overnight (but some people might for ice cream or filling) also if you add Somali sesame oil and sugar it would taste so good 😊

Instructions was so clear☺

I just finished making this. It’s perfect!!!

I just tried red bean paste for the first time 2 days ago in baked buns it was so good, Thank you for the recipe.

Great thanks! Simple and sweet.

どのお菓子よりも美味しい😋 和菓子って良いよね……。 ローソンでほぼ毎日買ってる 英語全然わかんないけど、美味しそうって事はわかった。

Looks yummy! will try making this next weekend. Thanks for sharing!

Thanks for the recipe! I will try it as a filling for moon cake :)

Thank you 💕 I'm making Dorayaki for today's Valentine's Day and i really needed a good recipe 😁

This was super helpfull, thank you so much!!

thank you for recipe .you have such a calm voice I like it keep going

thank you very much. this is very helpful

yey! i can do this and open my new business! thank you for this!!

Good recipe, clear & short!

Thank you for this video :-)! I knew I needed Adzuki beans for something else (love 'em!)..

Very clear instruction. TQ.

I will start soaking the beans tonight. Thanks for this.

it will be more solid because the water will get cold too. if there is less water in the paste, the texture is more solid as well ;)

I really want to make anko buns thanks for the recipe

thanks for the recipe..

Great easy recipe ill give a try on some red bean bread 👍

this looks so yummy

I don't have adzuki beans where I live so I made mine with regular beans but the result is just like yours. I made dorayaki with it and they are delicious! Thank you very much!!!!!!!

You're the best, ty

Thank you! I'm making mochi tomorrow!

2:35 thats one of the most beautiful still shots Ive seen

Thank you so much for recipe ... 👍

Thank u so much for your kindly sharing recipe. help me a lot and very easy to understand 😀

Thank you for the recipe

We can use pressure cooker instead of pot for boling beans🇰🇷🇮🇳🇰🇷

I saw a lovely film called An recently from 2012. It showed the making of this but it was a lot longer. They were making chunky paste for Doriyaki.

thanks for the recipe!:)

So delighted & delicious girl.. Thanks

I like the red beans recipe it so easy to make

Thanks for sharing God bless.

good, i like Japan, and Hong Kong observatory weather forecaster Chong Sze Ning likes Oobanyaki with red beans paste filling

Thank you❤for sharing

So good. Thanks

Lovely..

Thank you so much

I never tried red bean paste, but I love mochi

Have you tried it with honey or stevia? I definitely want to try it with that

Just ate 12 daifuku mochi with red bean paste inside .. I need more

Domo Arigato for this recipe !!! 🙏🙏

Yum

Thank you 👍

Currently making some right now! Yours looks so mouth watering 😭 I'll let you know how mine comes out!

I'm going to use it as a filling for mochi😋

I've tried making this using another recipe but it ended up like a dried dough. Still delicious but I wanted the paste. Will definitely try this

This is the best

Use pressure cooker, save time,and energy. Thank you for the recipe

Thank you

The red beans seems to match the color of your nail polish.🙂🙂

Yes!

Do you know an onigiri press or method you recommend? I want to use adzuki paste for those. Thanks for tutorial!

I hope I watched your video before I cook the anko paste, but I will do it again, thanks for the video!

Thanks so much for your recipe but more little difficult cook. So be easy if you cook by pressure cooker quick n Best finally.😋😋

ありがとうございます。😊

This is one my favorite when i eat yum cha or dimsum

Great recipe. New subbie here. Thanks 🙏🏼

May I know how Long can the paste keep in refrigerator? Has to keep in freezer ? Thanks

You ground the beans is it good to ground the beans and make a paste please tell wanaa know because it takes alot of time to chew the beans properly what do u suggest

I will try to make this recipe for bread but cook in slow cooker

How long can it keep?

oishiii sooo

Thank you for this video ... very helpful. Clear and concise. Can more than one batch be made and then frozen ... since it takes so long to make?

We do the same in India but instead with other lentils (toor dal) and cook it by stuffing in different types doughs .

Nice with taiyaki

I love putting this stuff on dango 🍡😋

you can also add flour to make it thicker

Can someone explain how red beans became a dessert food in Asian areas? Is it a texture thing? I tried looking it up but I only really got recipes for the paste it self.

nice

Can you freeze what you don't need?

thank u very much :) now i can make dorayaki!

Thanks for the recepi

cool

Very cool I can’t wait to try this, do you know if it freezes and reanimates well?

So, is this what is translated as been jam? At liest they do translate it into our language like that.

I went on to make a paste and mixed it in my blender. As it was to thick, I added water to enable the bender to mix, and got a nice paste t the end. Alas it is too soft/wet and cannot be made into a ball in order to make sesame mochi because one has to fill the glutiinous rice ball with the paste. Can anyone tell me how to dry out my paste??

Is it only adzuki red bean can use to make this?

I hope it works with my local beans

Can i use consevrator bean?

I found similar ones in my place. It’s like kidney beans in smaller size. It’s similar to adzuki but am not sure it’s adzuki or not. It looks alike but not sure

i like sweets but trying to stay away from too sweet obviously. what do you recommend that is super easy and i can take care of my sugar cravings somewhat? thanks

whats the difference between green beans and red beans

Have you guys tried to make it using a pressure cooker?

can we use honey instead of sugar ?

Do it really matter what type of bean i use? I got a bag of black beans. Would that be ok?

one question please? first when we soak overnight and drain the water and then heat it it already taks out so much of color and flavor so re heating it and draining dont take out the sweetness?