Homemade Tsubuan (Chunky "Anko" Sweet Red Bean Paste)
User Reviews
5
4 reviews
Excellent
Homemade Tsubuan (Chunky "Anko" Sweet Red Bean Paste)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 100 g adzuki beans dry
- 750 ml water + extra for washing and first boil, fresh
- 100 g sugar I use 60% white sugar, 40% light brown sugar
- 1 pinch salt
Instructions
- Pour 100 g dry adzuki beans into a bowl and fill it with water until the beans are fully covered. Swill the beans around and then drain the water. Repeat 2-3 times to wash.
- Transfer the adzuki beans to a pot and fill with cold water until the beans are submerged. (The water should be 3-4 times the amount of beans.) Bring to a boil over a medium heat and cook for 10-15 minutes.
- Drain the water and discard.
- Rinse out the pot and pour the beans back. Pour 750 ml fresh water into the pot until the beans are fully submerged once more. Again, the water should be 3-4 times the amount of beans.
- Bring to a boil over a medium heat once more and scoop out any foam that forms on the surface of the water.
- Once it's boiling, lower the heat slightly and place a drop lid on top. Gently boil until the beans are fully softened (usually about 1 hour). Check the beans occasionally, stir them and top up the water as necessary so that they're always submerged.
- After 45 minutes, take a few of the larger beans, run under cold water and press them between your thumb and forefinger. If they're soft enough to spread like a paste, the beans are fully cooked. If it's a little hard in the middle, continue to cook. Check every 10 minutes until they're soft to the core.
- Once soft, turn off the heat and save a few tablespoons of the leftover cooking liquid in a bowl. Pour the beans through a sieve to drain the rest of the water.
- Return the beans to the pot and add a 1-2 tbsp of the cooking liquid. Save the rest for later just in case.
- Measure out 100 g sugar and add about one-quarter of it to the pot. Mix thoroughly and turn the heat on medium-low.
- Stir over the heat while lightly crushing the beans (don't crush too much). As it starts to thicken, add more sugar one-quarter at a time. Repeat until all the sugar is added.
- Continue to stir over the heat until slightly thickened. The consistency should be a little loose (but not watery). If it gets too thick, you can add a little more of the leftover cooking liquid.
- Remove from the heat and add 1 pinch salt. Mix thoroughly.
- Transfer to a wide container and cover with plastic wrap touching the surface to prevent it from drying out.Cool to room temperature, then seal the container with a lid and store in the fridge for up to 3 days. Alternatively, divide into portions and freeze for up to 1 month.
- Use your homemade tsubuan chunky red bean paste to make a variety of Japanese desserts!
Notes
- Homemade tsubuan can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, divide it into portions and freeze for up to 1 month. It can be defrosted in the microwave or in the fridge overnight.
- 100g of adzuki beans and sugar produces approximately 300g of tsubuan.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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