QUICK Japanese Red Bean Paste Recipe (あんこ - Anko)

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Anko or sweet red bean paste is the foundation of most traditional Japanese sweets, so having a good sweet Red Bean Paste recipe is a must if you want to delve into the world of wagashi. Made with Adzuki beans, the traditional process involves hours of soaking, boiling, and stirring. I've stacked a few kitchen hacks to significantly speed up the process in this recipe, and you can make homemade Anko in about 45 minutes, with about 5 minutes of active work. This easy tsubuan (粒あん) is perfect for all kinds of wagashi, including mochi, monaka, and yōkan.
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INGREDIENTS FOR ANKO
225 grams adzuki beans
4 cups water
1/4 teaspoon baking soda
1/8 teaspoon salt
200 grams sugar (~1 US cup)
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INDEX:
0:00 Intro
0:49 Ingredients
1:05 History of Adzuki Beans
1:23 Wash & Cook Red Beans
3:21 Sweeten Red Beans
5:21 Rest Red Bean Paste
5:46 Stuffing Anko into Monaka
6:00 Taste Test
#anko #redbeanpaste #japanesepastry

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Опубликовано:

21 июл 2024

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Комментарии : 104

@irenek.6045 2 года назад

Fantastic tips. I was missing the baking soda to help it soften further and love the tip to separate out the water to add sugar separately to cook it down and then add the beans back in. Brilliant .

@NoRecipes 2 года назад

Thanks! I'm glad to hear this was helpful!

@tirzasantos Месяц назад

It looks amazing! 🥹 mouthwatering

@NoRecipes 28 дней назад

Thanks!

@kala71762 2 года назад

I can’t wait to try your techniques! Genius! Thank you!🤗🤗

@NoRecipes 2 года назад

Thank you! I hope you enjoy it😀

@nikitab4098 2 года назад

Yummy! Thank you for the super awesome vid!

@NoRecipes 2 года назад

You're welcome Nikita!

@Maplecook 2 года назад

No matter what you do, it's always next level! Wow! Sometimes, I look at your titles, and think, "Hey! I've seen that before!" and then I see the video, and I'm like, "Nooooo, I ain't never seen THAT before!!" Bravo, Sensei! =)

@NoRecipes 2 года назад

😆Thanks man! Always trying to make my food a little extra😉

@Maplecook Год назад

@@kathcares Kathyyyyyy!!! Hope you've been well! Indeed -- and I say this without exaggeration -- whenever I get ready to make something I already know how to make, I still check Marc's version first. And, I ALWAYS end up making Marc's version instead! haha

@Maplecook Год назад

@@kathcares Agree with everything you said! And thank you for your patience with me. School is back in, so I have not had enough energy to post as much as I did in the summer. Gyoza part 2 is coming along though!

@Maplecook Год назад

@@kathcares Hugs!

@Maplecook Год назад

@@kathcares I've yet to enjoy that one!

@rudraramanpradhan1529 2 года назад

Great work buddy!! Gonna try it out soon.

@NoRecipes 2 года назад

Thanks Rudra! I hope you enjoy it😀

@22anamae Месяц назад

Thanks for sharing 😊

@NoRecipes Месяц назад

You're welcome!

@annpap5609 Год назад

Tried your method exactly and had very good result! It reminded me a sweet I had from Japan! Thank you!

@NoRecipes Год назад

So happy to hear you enjoyed it!

@NakNak241 2 года назад

Great method! Thanks

@NoRecipes 2 года назад

You're welcome Gayle

@gargoyle42069 2 года назад

I WAS LOOKING FOR IT YESTERDAY

@NoRecipes 2 года назад

Not sure if that qualifies as good timing or bad, but I hope you enjoy this😄

@dennistani1986 2 года назад

Thanks for this nice recepe for Anko!!

@NoRecipes 2 года назад

You're welcome Dennis!

@dennistani1986 2 года назад

@@NoRecipes I should clarify, I live in Japan so we have red beans available all over the place... but I want to try your recipe! Have a great holiday.

@NoRecipes 2 года назад

@@dennistani1986 Thanks kind of how I've felt until now as well, especially given how long it normally takes to make, but this changes the equation a bit especially since you can adjust the amount of sugar in it. You have a great holiday season as well!

@Phoenixeducation.lavanya 2 года назад

I love your cooking style....

@NoRecipes 2 года назад

Thank you!

@kizomanizo 2 года назад

You will get to 100K pretty soon. The content is great!

@NoRecipes 2 года назад

Thanks😄

@rurapuro 2 года назад

Thank you! I made this recipe. It works very well. We're going to use anko for dorayaki filling

@NoRecipes 2 года назад

I'm glad to hear you enjoyed the recipe. I love dorayaki!

@cakeprincess7756 2 года назад

Love this! I will try to make this when my last batch finishes. Im having zenzai with kirimochi 🥰 your anko retained a very nice colour too!!

@NoRecipes 2 года назад

Thanks! I hope you enjoy it! The baking soda helps keep the color nice and dark.

@mahlina1220 Год назад

I loved your toast video (your videos, in general), which lead me to this one. Side Note- I really like your music selection too/video production quality. It’s soft, gentle, and unlike FoodNetworks really tacky, scratchy, hard rock&roll motorbike music. So thank you. Your style is very pleasant, soothing, fun and informative. Arigato ne!🙏

@NoRecipes Год назад

Thanks for the kind words! I'm happy to hear you've been enjoying my videos. Thanks for noticing the music. I spend waaaay too much time looking for music for the videos 😆

@heidipalomique9489 2 года назад

Thank you 😄

@NoRecipes 2 года назад

You're welcome Heidi!

@kathcares 2 года назад

You had me at Anko, but I was really blown away with the cinematography! So many great shots! Of course your recipe is genius, too. I also make Anko in my pressure cooker, but, as usual, I learned how to do it better! I like to keep mine in the freezer because I will eat too much of it if it's out. It keeps a long time. Thank you, Marc! Red Bean Paste Steamed Buns are amazing! I also make Sesame Balls.

@NoRecipes 2 года назад

Thanks Kathy! It makes me so happy to hear you noticed the effort I put into this😊 Good call on freezing it. I should have done that while working on this recipe. I've been at this for over a year and have gone through a few kilos of beans (which are no doubt a part of my waistline now 😅). Love the idea of adding anko to steamed buns, and sesame balls are on of my favorite sweets at Dimsum!

@bananamilk2201 2 года назад

Hi. May I know how long u cooked it in d pressure cooker? 😄

@NoRecipes 2 года назад

@@bananamilk2201 Please watch the video it's explained in the Wash & Cook Red Beans section of the video.

@marthach8152 Год назад

Hi :) after we took it out of the fridge, is there any way to restore the consistency to become prior we put it in the fridge? (So that it can be syrupy again). Would adding water to the cold anko work?

@kathcares Год назад

@@marthach8152 Heating it up a bit would help loosen it. When I thaw mine from the freezer I often heat it in a pan and add a tiny bit of water, then let it cool to room temperature. Hope that helps!😊

@Sidescroller64 2 года назад

Great work, as always, Matsumoto Sensei!! I would love to see you tackle Ohagi next. I became familiar with Ohagi while watching an old anime called XXXHolic, where the main character makes Ohagi in celebration of the Oban Festival. As he gives the Ohagi away to his friends, but are met with a Zashiki Warashi, who accidentally steals one of the cast member's soul because she reached into his body to retrieve an already consumed piece of Ohagi. I've always been curious about it, but have had no easy means of trying it for myself, as an African American. Not a lot of fresh Japanese sweets in my part of town. Your channel has demystified a lot of the technical aspects of Japanese cooking for me, and seeing you break down Ohagi would help sate a decade + long curiosity for me!

@NoRecipes 2 года назад

Hi Daniel, thanks for sharing your story! I'm glad to hear I've been able to help you try out some more Japanese dishes! As for Ohagi, I have it next up on my list of Wagashi recipes to tackle. The Anko was the difficult part, so I'll probably do this early next year.

@midori8993 2 года назад

Sorcery! Such a game changer technique! I love anko so much too, but the hours of stirring definitely puts me off making it myself 😅 Also I've only ever known monaka as the ice cream wafer from Family Mart here. Learnt so many new things today from your video, thank you so much Marc!

@NoRecipes 2 года назад

You're welcome! Those Monaka ice creams are good, but that's a modern way of eating it😀If you're in Japan you should be able to get just the shells unfilled.

@jpcookingwithmusashi3132 2 года назад

Amazing anko‼️　I liKe imagawa-yaki too😋　Thank you for wonderful video👍　Have a nice day✨　See you then🙏

@NoRecipes 2 года назад

Thank you! I don't think I've ever tried Imagawa-yaki before. I'll have to look for it!

@connertp 2 года назад

Thanks for this video. I have been wanting to make steamed manju so I will be giving this a try. Does the origin of the beans matter much? A Japanese bakery I go to boasts of only using adzuki beans from Hokkaido.

@NoRecipes 2 года назад

You're welcome! Technically the origin of the beans should not matter, but there are some regions that generally make better beans than others, and within Japan, Hokkaido makes some of the best adzuki beans. The beans I used in this video where from Hokkaido.

@Leonlonglegs 2 года назад

I had a physical reaction of disgust at that beans pun I approve

@NoRecipes 2 года назад

😆

@dogbiscuit1171 2 года назад

Aw, I guess one day I'll have to look to buying a pressure cooker, I've tried making anko and after hours and hours of soaking and boiling, the beans stayed hard like little pebbles. Wondering if you know how to make old fashioned nerikiri without using a microwave? Would love to try making wagashi with nerikiri... thank you for your wonderful tutorials, so easy to understand!

@NoRecipes 2 года назад

You can still use this same process for making anko without a pressure cooker. The baking soda and salt trick will still speed up cooking, but you'll need to extend the cooking timer longer than 20 minutes. I'd start checking the beans at about 45 minutes and they should be done by an hour. You should be able to smash them easily. You may need to top up the water a bit part way through depending on how tight of a seal your lid has. As for Nerikiri, it's one of the most advanced forms of wagashi and is considered one of the most difficult to learn. I would recommend starting with something simpler first like Daifuku, or Ohagi and mastering those before moving on.

@Pusssit 2 года назад

❤️❤️❤️❤️❤️❤️❤️❤️. Ty

@NoRecipes 2 года назад

😊

@kymyeo3157 Год назад

Hi thanks for the great recipe and the cooking method. May l ask if there is a need to first boil the beans on high heat for 5-10mins to remove the bitterness from the beans and throw away the water?

@NoRecipes Год назад

It's a common technique, but with the salt and baking soda I haven't found a need for it.

@kymyeo3157 Год назад

@@NoRecipes thanks for your reply!

@the_hiroman 2 года назад

Awesome video. Do you think there is a way to make sweet beans without using azuki, instead using normal beans? Where I live azuki beans are not sold, importing them costs a considerable amount of dough. Tried using kidney beans, more sugar, and beet juice, but still is far away from the desired results.

@NoRecipes 2 года назад

In Japan there are variations of Anko, including Shiroan (literally "white anko"), which is made from navy beans. You can use other beans to make it but keep in mind they're not going to taste like anko made from adzuki as different beans have different flavors.

@yarukineez0 2 года назад

Anko is my favorite! Could an anpan recipe be coming up?

@NoRecipes 2 года назад

Hi Casey, breads are always a challenge with my shooting schedule because of the time it takes for the dough to rise, but I know Anpan is a popular one and it's on my list of recipes to make. I think my next wagashi recipe will either be Ichigo Daifuku (strawberry mochi) or Ohagi.

@yarukineez0 2 года назад

@@NoRecipes that's understandable, but oh man, I'm hoping it's ichigo daifuku! It's always seemed like such a fancy sweet (to me, anyway). Seeing how to make it would be awesome! And maybe I can finally give it a try!

@NoRecipes 2 года назад

@@yarukineez0 It's one of my favorite types of daifuku and I have some ideas on making it even better😀

@Feb00500op Год назад

i have IBS and I can tolerate canned adzuki beans better than the dry ones, so I was wondering what do I need to alter from this recipe if I were to use canned adzuki? Thank you!

@NoRecipes Год назад

The canned adzuki I know has already been cooked and sweetened so you should be able to use it as is.

@deebentle8564 Год назад

Can I also use this recipe for making white bean past?

@NoRecipes Год назад

You can use a similar process, but white bean paste is made using a few different kinds of beans, so you'll have to adjust the timing to suit the beans you're using.

@vex7550 2 года назад

Oh fantastic! now to convince my boyfriend to eat it...

@NoRecipes 2 года назад

I've found that for most non-Japanese people the challenge is having the image of beans being a salty food in their heads (kind of like how Japanese people feel weird about eating rice pudding). Anko makes pretty good brownies if you puree it in a food processor, so that might be a good place to start.

@rayquaza67 2 года назад

Is there a way to cook it without a pressure cooker?

@NoRecipes 2 года назад

You can make this without a pressure cooker following the same steps. The baking soda and salt trick will still speed up cooking, but you'll need to extend the cooking timer longer than 20 minutes. I'd start checking the beans at about 45 minutes and they should be done by an hour. You should be able to smash them easily. You may need to top up the water a bit part way through depending on how tight of a seal your lid has.

@bananamilk2201 2 года назад

May I know how long I should cook it if Im using an electric pressure cooker?

@NoRecipes 2 года назад

I don't have an electric pressure cooker so I'm not sure. I believe they operate in a similar way to a stovetop pressure cooker though.

@bananamilk2201 2 года назад

@@NoRecipes okay thank youu

@MrIkanbiru 2 года назад

Can u teach us how to make the monaka, please...tq

@NoRecipes 2 года назад

Do you mean the shells themselves? If so, the batter is pretty simple, it's basically just mochi. The hard part is that you need a special press to make the shape of the shell (it's a metal mold with a top half and a bottom half). I live in Japan and I've never seen these being sold, so I think you'll have to order one from a place that specializes in making them like this: www.tanekame.com/original/mold.html

@MrIkanbiru 2 года назад

@@NoRecipes ok got it...thanx

@cindykchu 6 месяцев назад

can i freeze them and taste the same? how long will that last in the fridge?

@cindykchu 6 месяцев назад

Also if I made 2.5 times( I want to use up my beans), do I just time 2.5? But I don’t think I need that much water for pressure cooker , please help as I want to do it now Thank you very much

@NoRecipes 6 месяцев назад

Yes it can be frozen. As for the fridge I have a batch I made 2 weeks ago in the fridge and it's still okay. The trick is to not contaminate it with other food (i.e. from a spoon you dipped in something else, or bread crumbs, etc).

@NoRecipes 6 месяцев назад

I've never tried to do 2.5x the amount and wouldn't recommend it unless you have a very large pressure cooker. Beans have a tendency to foam up and if you overload the cooker it will cause the cooking liquid to squirt out of the pressure release valve. As for the amounts, the beans aren't pre-soaked so they need the water.

@bluerose6859 2 года назад

Here in Hawaii we put vanilla ice cream with Ammo paste with Hawaiian Shaved ice (finer ice then snow cones)

@NoRecipes 2 года назад

That's super interesting! We have shaved ice here in Japan called kakigori, which is shaved much finer than a snow cone and it's often filled with anko and topped with things like sweetened condensed milk, strawberry syrup, green tea syrup, etc.

@kathcares Год назад

@@NoRecipes Japanese immigrants actually brought the concept of Shave Ice to Hawaii. So it's not that surprising that they're similar. I have a Hawaiian ice shaver, but I would love to know more about Kakigori! We also have Raspado here, which is the Mexican version.

@NoRecipes Год назад

@@kathcares that makes sense. Most Asian countries have a version of shaved ice. The ones I remember as a kid was just a mountain of slow-like ice with brightly colored artificial fruit syrups (like melon, strawberry and grape). You could also get it with sweetened condensed milk which was always my favorite (strawberries and milk). These days there are fancy places that get their ice from a mountain lake in winter and store it till simmer and make their own fruit sauces.

@andikawu5568 4 месяца назад

4 cup water?? How ML water chef, pliiss respon

@kathcares 4 месяца назад

4 cups equals 946 millilitres.

@andikawu5568 4 месяца назад

@@kathcares thanks

@Nootlest 2 года назад

Can you substitute with kidney beans?

@djkid14567 2 года назад

No not really. When the whole recipe is just based on the flavor of the beans basically, you can't really substitute it. Kidney beans do not taste like red bean.

@Maplecook 2 года назад

@@djkid14567 We tried (My family is Japanese.). Ours didn't work out. At least we learned something from the experience. lol I mean, it's all subjective. Who knows, eh? Maybe you'll love it done with kidney beans....we didn't.

@NoRecipes 2 года назад

Hi Isaac, as others have pointed out, kidney beans don't taste like adzuki beans, so you won't end up with the same thing. That being said, Anko can be made with several types of beans in Japan, so you could probably do a unique kind of anko with kidney beans.

@the_hiroman 2 года назад

I tried it, even adding more sugar and beet juice, and then mashing them. It is not bad, but still very different from using azuki beans. The consistency is too mushy and it tastes a bit too bland.