Silky-smooth or delightfully chunky, Anko is the candy soul of conventional Japanese wagashi and modern desserts. Learn to make anko right this moment with simply 4 pantry components.
Anko or candy pink bean paste might sound mysterious, however it comes along with nothing greater than azuki beans, sugar, salt, and a bit of endurance. I’ll stroll you thru my simple stovetop methodology for Make Anko and present you find out how to create each chunky and wonderful varieties to fill your favourite Japanese sweets at house.
Should you love Japanese sweets with pink bean paste, strive my Daifuku mochi, Dorayaki, and Taiyaki recipes subsequent!
What’s Anko?
Anko (餡子) or an (餡) is Japan’s traditional candy pink bean paste, simmered from azuki (adzuki) beans and sugar till thick and shiny. There are two beloved textures: rustic and chunky tsubuan (粒あん) and wonderful and {smooth} koshian (こしあん). You’ll style anko in dessert soups, candy dumplings, candy mochi rice desserts, even Japanese shaved ice. When you grasp the bottom paste, numerous treats open up.
Why I Love This Recipe
- Solely 4 components
- No in a single day soaking
- Much less sugar than retailer purchased
- Simple to purée with a meals processor or blender
Components for Anko
- Dried azuki beans (additionally spelled adzuki beans)
- Water
- Sugar (see Ideas)
- Kosher salt
Discover the printable recipe with measurements beneath.
Make Anko
Preparation
- Rinse and parboil. Decide by way of the azuki, rinse nicely, and canopy with water in a big pot. Deliver to a boil, then drain to take away bitterness.
Cooking
- Simmer till tender. Return beans to the pot, add recent water to cowl, and simmer with a drop lid for 60–90 minutes. High up water as wanted. A bean ought to mash simply between your fingers.
Assemble
- Possibility 1 – Make tsubuan (chunky paste). Drain beans, return to the pot, and stir in half the sugar over medium-low warmth. When dissolved, add the remainder of the sugar and the salt. Maintain stirring till you’ll be able to draw a line throughout the underside of the pot with a spatula. Unfold on a tray to chill (see beneath).
- Possibility 2 – Make koshian (wonderful paste). Reserve a bit of cooking liquid, drain beans, and course of to a {smooth} purée (add liquid provided that wanted). Return purée to the pot, add sugar in two additions, then salt, and prepare dinner down as above. Cool on a tray (see beneath).
Nami’s Recipe Ideas
- Skip in a single day soaking – Azuki skins soften throughout cooking, so you can begin instantly. No soaking wanted with trendy beans!
- Throw away the boiling water – This removes the astringency (shibumi, 渋み) of the meals. I do it simply as soon as, whereas some folks do it twice or thrice.
- Bean-to-sugar ratio – A standard 1:1 ratio preserves the paste longer. I like barely much less sugar at 175–200 g for 200 g beans for balanced taste.
- A pinch of salt issues – Salt enhances sweetness with out further sugar.
- Cease on the “line check” – Take away from warmth as quickly as you’ll be able to half the paste with a spatula; carry-over warmth thickens it additional.
Variations and Customizations
Use Anko
Storage Ideas
To retailer: Cool utterly, pack into an hermetic container, and refrigerate 3–4 days.
To freeze: Portion 100 g scoops, wrap, and freeze for as much as 2 months. When prepared to make use of, thaw in a single day within the fridge.
Regularly Requested Questions
Much less sugar shortens shelf life. Should you cut back it beneath 75 p.c of the bean weight, freeze any paste you’ll not use inside three days.
Salt suppresses bitterness and lifts the pure sweetness of the beans—strive it and style the distinction.
Stir in a spoonful of the reserved cooking liquid (or scorching water) over low warmth till you attain the feel you want.
Observe the koshian steps from the beginning. Utilizing a meals processor means you don’t have to sieve out the skins.
Servings: 1 batch, 1.3 lb/600 g complete (1 Tbsp = 20 g)
Forestall your display from going darkish
To Parboil
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Switch the beans to a big pot and sufficient water to cowl them by 1–2 inches.
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Place the pot on the range and convey it to a boil over medium-high warmth.
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As soon as boiling, drain the beans in a fine-mesh sieve. Return the beans to the identical pot.
To Prepare dinner
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Add extra water to the pot to cowl the beans by 1–2 inches.
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Deliver it to a boil over medium-high warmth. As soon as boiling, put an otoshibuta (drop lid) on high of the beans. Cut back the warmth to medium low and hold it simmering for the following 1–1½ hours. Tip: The otoshibuta will stop the beans from dancing round an excessive amount of. Be taught find out how to make it your self or discover one on Amazon and JOC Items.
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A few of the liquid will evaporate, so add extra water to maintain the beans coated, as wanted. After 1 hour, test if the beans are cooked. Decide up a bean and mash it together with your fingers. When it mashes simply, it‘s completed.
To Make Tsubuan (Chunky Paste)
To Make Koshian (High quality Paste)
To Retailer
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Switch the anko to an hermetic container, cool, and retailer within the fridge for as much as 3–4 days or within the freezer for as much as 2 months. You may also divide and wrap 100 g parts in plastic movie and retailer in a freezer bag. Whenever you’re prepared to make use of it, defrost it within the fridge in a single day. Tip: In comparison with store-bought pink bean paste, home made anko makes use of much less sugar and due to this fact doesn‘t hold as lengthy.
Serving: 1 Tbsp · Energy: 45 kcal · Carbohydrates: 10 g · Protein: 1 g · Fats: 1 g · Saturated Fats: 1 g · Sodium: 19 mg · Potassium: 84 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 1 IU · Calcium: 4 mg · Iron: 1 mg
Editor’s Observe: This publish was initially revealed on March 12, 2012. It was up to date with new photographs and a minor recipe instruction tweak on March 10, 2020. It was republished on June 18, 2025, with refreshed content material and enhancements.
