Name: Red Bean Paste
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8
Ingredients: 225 grams adzuki beans (Source: 225 grams adzuki beans); 4 cups water (Source: 4 cups water); 1/4 teaspoon baking soda (Source: 1/4 teaspoon baking soda); 1/8 teaspoon salt (Source: 1/8 teaspoon salt); 200 grams evaporated cane sugar ((~1 US cup)) (Source: 200 grams evaporated cane sugar ((~1 US cup)))

Get to know the ingredients

adzuki beans

In the method: Put the 225 grams adzuki beans in a strainer and wash them well.

baking soda

In the method: Add adzuki beans, 4 cups water, 1/4 teaspoon baking soda, and 1/8 teaspoon salt to a pressure cooker and affix the lid.

evaporated cane sugar (~1 US cup)

In the method: Add the 200 grams evaporated cane sugar to the bean liquid and bring the mixture to a boil.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

225 grams adzuki beans
Ingredient note
Source: 225 grams adzuki beans
4 cups water
Ingredient note
Source: 4 cups water
1/4 teaspoon baking soda
Ingredient note
Source: 1/4 teaspoon baking soda
1/8 teaspoon salt
Ingredient note
Source: 1/8 teaspoon salt
200 grams evaporated cane sugar (~1 US cup)
Ingredient note
Source: 200 grams evaporated cane sugar (~1 US cup)

How to make it

0 of 9 steps complete

Put the 225 grams adzuki beans in a strainer and wash them well.
Add adzuki beans, 4 cups water, 1/4 teaspoon baking soda, and 1/8 teaspoon salt to a pressure cooker and affix the lid.
Set the pressure to high and bring the cooker up to pressure over high heat.
Adjust the heat down to maintain a gentle stream of steam escaping from the valve and then set a timer for 20 minutes.
When the timer goes off, turn off the heat and let the pressure drop naturally for 20-30 minutes.
When the pressure has dropped, open the lid and then dump the beans into a strainer set over a frying pan (a non-stick pan works best). Press on the red beans with a spatula to get as much liquid out of the beans as possible, but don't press the beans through the sieve.
Add the 200 grams evaporated cane sugar to the bean liquid and bring the mixture to a boil. Skim any scum off that floats to the top, and continue boiling the mixture until it is thick and syrupy and has reached a temperature of 230°F (110°C).
Add the Adzuki beans to the syrup and stir well to combine. Continue cooking the mixture while constantly stirring until the red bean paste has thickened enough that you can run a spatula across the pan without the Anko immediately running back into the path.
Let the Anko cool to room temperature and transfer it to a container and refrigerate it overnight.

Make room for Red Bean Paste

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Let the Anko cool to room temperature and transfer it to a container and refrigerate it overnight.

A few questions you might have

What should I prepare first?

Set out the pressure cooker. Start with this step: Put the 225 grams adzuki beans in a strainer and wash them well.

Which preparation step should I plan for?

Include the chilling step when deciding when to start.

What check should I look for as it cooks?

Continue cooking the mixture while constantly stirring until the red bean paste has thickened enough that you can run a spatula across the pan without the Anko immediately running back into the path.

How do I plan the ingredient amounts?

This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Red Bean Paste

1. Allow for chilling

2. Prepare for the next step