Anko

The anko or sweet red bean paste can be a dessert by itself or constitute, more commonly, an essential part of other desserts (stuffed for mochis, yokan etc). In fact, many Japanese recipes indicate "add anko" as if it were an ingredient.

Anko is made from a legume that is sometimes referred to as red soybeans, red beans, or more correctly azuki. Azuki is grown in the Far East, it is similar to soybeans and red beans but smaller in size and has a sweet taste, which is why it is used in confectionery.

The varieties that we know in the West cannot be used to make red bean paste. It is necessary to do with azuki but as I have verified it is easy to find it in Chinese or Japanese food stores.

INGREDIENTS :

• 1 cup (200 ml) filled with red beans (azuki)
• 1 cup and a half of sugar
• Water

First, we boil the azuki with 1 liter (5 cups) of water for 5 minutes (counting from the moment the water begins to boil with the legumes inside). This first cooking water must be completely discarded.

Cook the legumes again with  another 1 liter (5 cups) of water - or as much as necessary to cover the beans flush - for 2 hours over low-medium heat. If the water is consumed we add the necessary to cover just enough. At the end of cooking, the azuki should be able to be crushed with the simple pressure of your fingers.

Again we discard the water. Then pour the sugar into the bean casserole over medium-low heat and stir until well mixed. With 10 minutes it will be more than enough.

It can be consumed as is or used as an ingredient for any other oriental dessert.