Easy Fast Cooking ANKO KOSHIAN Smooth and Sweet Red Bean Paste Azuki Bean Paste Delicious and Healthy

Home recipe ultimate ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste) easy, bouncy, practical. Made from azuki beans, sugar, and salt, Sweet Red Bean Paste (Anko) is super easy to make from scratch. In Japanese cooking, the word "Anko" or "An" usually refers to a red bean paste, but it also You will now have a fine, smooth paste. Wash '' azuki '' beans with water. Boil the beans in plenty of water. Koshian (or koshi-an) is a kind of sweet red bean paste (Anko) used in a lot of Japanese sweets.

While Tsubuan Anko is bean paste containing whole beans, Koshian is a strained and smooth paste. Koshian is used in many traditional Japanese desserts which have a more sophisticated feel. I soaked the dried beans overnight first.

4 ingredients, 18 steps, cooking ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)

Good Evening my mother, at this time you get present recipe ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste) with 4 ingredients and 18 steps. Next this is how to cook, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 4 ingredients and 18 stages of easy cooking ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste).

Ingredients all ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)

1. It’s : ・250 g (8.75 oz / 1.5 cup) ''azuki'' beans.
2. It’s : ・about 250 g (8.75 oz / 1.5 cup) sanding sugar.
3. It’s : ・a dash of salt.
4. It’s : ※1cup=235cc(USA). Then after cooking I used an immersion blender as smashing the beans by hand was not as smooth and productive as I It didn't come out anything like the texture or color that I've seen in Anko.The times might be based on a different type of stove than I have.Bean paste ('an' or 'anko') is an ingredient in manju (buns filled with bean paste) and usually indicates azuki Bean paste was commonly flavored with salt in the past, but as the use of sugar became more Furthermore, the paste on top of rice cakes also came to be called 'an', as is the liquid starch.Making your own red bean paste (anko) is easy. If all cooking materials ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste) it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Stages Cooking ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/bieCgwG3SzE
   
2. Wash ''azuki'' beans with water. Drain the water.
   
3. Boil the beans in plenty of water. Bring to a boil and turn off the heat. Let it sit as it is for 10 minutes.
   
4. Drain the hot water to remove bitter taste. Put the beans into a pot and add water until the beans are soaked. Bring to a boil on high heat and turn down the heat and simmer for over 1 hour.
   
5. Add water sometimes so that the beans don't come out of the water. Sometimes skim off the scum.
   
6. After about 1 hour, take a bean from the pot and crush it to check the softness of the beans. Simmer until it's easily crushed and the inside is almost translucent (3rd photo↓). The bean in the second photo needs to be boiled a little more.
   
7. Turn off the heat. Place a lid on and leave it for 30 minutes to uniform cooking. Strain it. Please don't take away the soup.
   
8. Crush it lightly. Add enough water to soak the beans. Mash beans into pulp.
   
9. Strain the soup with flour sifter. (Since the amount is large, strain it in several times.)
   
10. Take the rest of the skin away. Let the strained soup sit as it is for 15 minutes. Take upper water away.
    
11. Add water and mix well. Let it sit as it is 15 minutes again. Take upper water away.
    
12. Add water again and repeat it in the same way. Strain it with a clean cloth.
    
13. Strain it with a clean cloth. Squeeze the cloth well.
    
14. ''NAMA-AN'' is ready. Add sugar to NAMA-AN and make sweet bean paste. Use sugar that is half the weight of NAMA-AN. (this time: 462 g NAMA-AN / 231 ｇ sugar)
    
15. Loosen the NAMA-AN. Put the sugar and 100ml (2/5 cup) water in a pot. Heat it and bring it to a boil and turn off the heat.
    
16. Mix well to melt sugar. Put all the NAMA-AN. Mix well until it gets smooth.
    
17. Heat it over medium or high heat. Before that, put on work gloves. Please be careful not to burn yourself as hot paste will splash. Heat it while slowly mixing the bottom to prevent scorching. Heat it until it becomes heavy.
    
18. Turn off the heat and add a dash of salt. Mix well. Put the paste out immediately and let it cool. It's all done!
    
19. Finish and Enjoy.

You can add this sweet paste to any number of desserts and confectioneries.Allow the bean paste to cool, and transfer to the refrigerator, where it will thicken even more.Note: You can also add vanilla extract or butter for a sweeter or richer variation.Non-red bean pastes have their own names (shiroan, zunda, kurian, etc.) What is the word for red bean paste in Japanese, if not "an" or "anko"?For what it's worth, I absolutely think that this Even if such a thing as 'white azuki bean paste' exists, it would be called 'white red bean paste' in English.

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