Bean Jam (Anko)
Bean Jam (Anko)

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, bean jam (anko). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Bean Jam (Anko) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Bean Jam (Anko) is something which I’ve loved my entire life.

Red bean paste (traditional Chinese: 豆沙/紅豆沙; simplified Chinese: 豆沙/红豆沙; Japanese: 餡こ or 小豆餡; Korean: 팥소) or red bean jam, also called adzuki bean paste or anko (in Japanese), is a paste made of red beans (also called "azuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. this Anko is Tsubu An (red bean paste with chunky whole red beans ) as opposed to Koshi An (smooth and strained). The anko recipe was really good!

To begin with this particular recipe, we must prepare a few ingredients. You can cook bean jam (anko) using 3 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Bean Jam (Anko):
  1. Prepare 250 g azuki dried beans
  2. Take 200 g sugar (add/reduce as you like)
  3. Prepare 1 pinch 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. The combination of fluffy, gooey Mochi and sweet red bean jam (Anko) is just too perfect. The bean filling is either red or white and can be rough with whole beans in it or a smooth paste.

Steps to make Bean Jam (Anko):
  1. Wash the beans, put them in a pressure cooker pot (or just a pot) , then pour in water until they are barely covered.
  2. Heat it until boiling and then pour in 400 ml water. Stop heating when it reboils and drain the water.
  3. Pour in 1000-1250 ml water and push down the beans with an attached basket or an inner lid to avoid any beans popping up to stuck in the steam release or anything. If you use a normal pot, no need to do this.
  4. Start boiling again. When the pressure cooking starts, lower the heat and continue heating about 4-5 minutes and release the steam. If the beans are still hard, do it again. With a normal pot, it will take 90-120 minutes.
  5. Keep cooking. Add about 1/3 of the sugar when the beans turn soft enough. Mix well and then add the rest of the sugar in two times.
  6. Now you just need to dehydrate (as much as you like) and stop heating. Leave for half an hour before serving.

Each Daifuku maker has done years of R&D to create the perfect combination of sweetness, taste and texture, so Daifuku lovers should try as many versions as. What is White Bean Paste (Shiroan)? Shiroan (白餡 or 白あん) is the smooth and sweet white paste called an (餡) or anko (餡子) made from lima beans or butter beans, or in Japanese, Shiro Ingen Mame (白いんげん豆). The beans are hulled, simmered till tender, drained, and pureed/passed through before sugar is added to sweeten the paste. As for the varieties of bean jams, tsubuan (sweet bean jam), koshian (strained seet bean jam), and misoan (sweetbean jam with miso) are popular.

So that’s going to wrap it up with this exceptional food bean jam (anko) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!