KOSHIAN RECIPE ( SMOOTH RED BEAN PASTE RECIPE こしあん )
TRADITIONAL JAPANESE RECIPE: Anko or an (餡) as it is sometimes called, is a sweet paste that comes in red, green and many shades in between. Anko is typically made from azuki beans which have been boiled, mixed with sugar and then mashed and thickened into a paste. Though mixing the bean paste with sugar is considered the standard nowadays, during the Kamakura period (1185-1333), salt rather than sugar was used to make anko. During the Edo era (1603-1868), domestic manufacturing of sugar grew and sweet anko became the standard. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.
Provided by Uncut Recipes
Categories Cream
Time 1h
Yield 4 servings
Number Of Ingredients 2
Steps:
- 01 - Put the Red Beans in a pot with 4 or 5 cups of Water. 02 - Let boil for 5 minutes and discard water. 03 - Put the Red Beans back in the pot with, again, 4-5 cups of water, cover, and let simmer at low heat for 1 1/2 to 2 hours (add more water to keep above the beans). 04 - Once the Beans turn very soft, easily crushable between your fingers, mash up the cooked Beans along with some of the cooked water in a food processor for 2 minutes. 05 - Strain through a fine mesh sieve, discarding the skin. 06 - Put the strained paste in a pot with Sugar, and cook at medium low heat stirring constantly for about 15 minutes. Once the paste has become very thick and shiny, transfer it to a flat container (such as a sheet pan) and cool.
Nutrition Facts : ServingSize 1 portion, Calories 120 cal, Fat 10 g
SWEET RED BEAN PASTE (TSUBUAN AND KOSHIAN)
Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt. Here, I'll show you the two varieties: Tsubuan (chunky paste) and Koshian (fine paste). Once you master the basic Anko recipe, you'll be able to make many delicious Japanese sweets at home.
Provided by Namiko Chen
Categories Condiments Dessert How to
Time 1h40m
Number Of Ingredients 4
Steps:
- Gather all the ingredients.
- Rinse the azuki beans and discard any broken beans.
- Transfer the drained azuki beans to a large pot. Add enough water to the pot so the beans are covered by 1-2 inches.
- Place the pot on the stove and bring the water to a boil over medium-high heat.
- Once boiling, drain the beans in a fine-mesh sieve. Return the beans to the same pot.
- Next, add more water to the pot so the beans are covered by 1-2 inches.
- Bring the water to a boil over medium-high heat. Once boiling, put an otoshibuta (drop lid) over the beans. (The otoshibuta will prevent the beans from dancing around too much.) Turn down the heat to medium low and keep it simmering for the next 1 to 1½ hours.
- Some of the water will evaporate, so add more water to keep the beans submerged, as needed. After 1 hour, check if the beans are cooked. Pick up a bean and mash it with your fingers. When it mashes easily, it's done.
Nutrition Facts : ServingSize 1 Tbsp, Calories 45 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 1 g, Sugar 6 g
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