If you’re a fan of Japanese or Korean sweets, you’ve likely heard of “red bean paste,” or “anko.” This sweet, smooth, and incredibly delicious paste is the foundation of many traditional Asian desserts. Whether it’s mochi, dorayaki, buns, cakes, or ice cream, the paste’s sweetness and smooth texture make every dish special.
Today, we’re going to teach you a simple and fuss-free recipe for silky sweet red bean paste, giving you the perfect texture and rich flavor.
What is red bean paste?
Red bean paste, called anko in Japanese, is made from “adzuki beans.” These beans are small, red, and rich in natural sweetness. They are prepared by boiling, mashing, and then cooking with sugar.
It is used in traditional sweets, buns, dumplings, and cakes in most Asian countries. Its distinctive feature is its soft texture and deep flavor, which elevates any dessert to a new level.
Two Main Varieties of Red Bean Paste
Red bean paste comes in two main types:
- Tsubuan – in which the beans are not completely mashed, resulting in a slightly grainy texture.
- Koshian – in which the beans are strained to create a silky, smooth, and silky paste.
- The recipe we’re discussing today is the Koshian style – which offers the smoothest and creamiest texture.
Ingredients for Perfect Red Bean Paste
The beauty of this recipe is that it requires very few and easily available ingredients.
You’ll need:
- Adzuki beans – about 1 cup
- Water – to boil the beans
- Sugar – about ¾ cup (to taste)
- A pinch of salt – to balance the flavor
If you don’t have adzuki beans, you can use local beans like small red kidney beans, although their texture will be slightly different.
Preparing the Beans
The first and most important step to achieving the perfect paste is to thoroughly boil the beans.
- First, wash the beans thoroughly and soak them in water overnight. This will allow the beans to swell and cook faster.
- The next day, drain the water from the beans and add them to a large pot with fresh water and bring them to a boil.
- Once the water starts boiling, let the beans cook for 5–10 minutes and then discard.
- This step is crucial as it helps remove the bitterness from the beans.
Now add them to fresh water and cook over low heat until the beans are completely soft. This process can take approximately 45 minutes to 1 hour.
Straining the Beans and Making a Paste
When the beans are completely soft, strain them through a sieve or a fine-mesh sieve.
- You’ll need to be patient here – this step will give your paste the “silky texture” we’re talking about.
- Gently press the beans through the sieve so that the soft parts pass through the sieve, leaving the seed husks behind.
- You can also use a hand blender or food processor, but the traditional sifting method gives the best results.
Adding Sweetness and Flavor to the Paste
Pour the resulting smooth paste into a non-stick pan or heavy-bottomed pot.
- Slowly add the sugar and a pinch of salt.
- The proportion of sugar depends on your taste, but try to keep it about three-quarters the amount of sugar compared to the beans.
- Continuously stir the mixture over low heat to prevent it from sticking to the bottom.
Gradually, the paste will thicken and its aroma will change – this is where the real magic begins.
The Secret to Achieving the Perfect Texture
The true charm of red bean paste is its texture – neither too thick nor too thin.
- As you cook it over low heat, make sure it feels heavy but still runny when lifted with a spoon.
- Overcooking it can dry out and become grainy.
- If it’s too thin, it won’t hold its shape after cooling.
So, when the paste starts to pull away slightly from the sides of the pan and resembles a thick batter, it’s ready.
Cooling and Storage
Once cooled, its texture will become even creamier.
You can store it in an airtight container in the refrigerator for 5–7 days.
If you make a large quantity, you can freeze it in small portions and store it for up to a month.
When needed, simply remove it, defrost it slightly, and it will be delicious again.
How to Use Red Bean Paste?
This paste is so delicious on its own that you can eat it with a spoon.
But traditionally, it is used in many desserts.
You can stuff it inside mochi, spread it between dorayaki pancakes, or use it as a filling in sticky buns and milk breads.
It can also be used as a layer in ice cream, crepes, or parfaits.
Its soft texture and balanced sweetness give any dessert a “luxury touch.”
Health Benefits – Taste and Health
Red bean paste is not only delicious but also nutritious.
Adzuki beans are rich in nutrients like protein, fiber, iron, and magnesium.
They improve your digestion, provide energy, and help control blood sugar.
Conclusion
Silky sweet red bean paste is a recipe that, with a little patience and love, can make any dessert taste divine.
Its silky texture, mild sweetness, and deep flavor soothe you with every bite.
Once you make it at home, you’ll never miss the ready-made paste from the market.
So what are you waiting for? Get into your kitchen, soak the beans, and embark on this silky, sweet, and fuss-free journey.
