Red Bean Paste
User Reviews
5
Red Bean Paste
Description
This Red Bean Paste preparation involves washing adzuki beans and cooking them under pressure with baking soda and salt to soften the beans efficiently. After cooking and natural pressure release, the beans are pressed through a strainer to extract liquid without forcing solids through. The extracted liquid is boiled with cane sugar, skimming foam off as it thickens to about 230°F (110°C).
The cooked beans are stirred into the thick syrup, creating a paste that is then cooled and stored. The paste balances sweetness and bean flavor, becoming a versatile ingredient used in traditional Asian sweets and pastries. The pressure cooker method reduces cooking time compared to traditional simmering.
Due to the sugar added and the thick consistency, this paste can be portioned for use in various recipes or stored for later inclusion in sweets requiring red bean paste.
Ingredients
- 225 grams adzuki beans
- 4 cups water
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 200 grams cane sugar ~1 US cup, evaporated
Instructions
- Put the Adzuki beans in a strainer and wash them well.
- Add Adzuki beans, water, baking soda, and salt to a pressure cooker and affix the lid.
- Set the pressure to high and bring the cooker up to pressure over high heat.
- Adjust the heat down to maintain a gentle stream of steam escaping from the valve and then set a timer for 20 minutes.
- When the timer goes off, turn off the heat and let the pressure drop naturally for 20-30 minutes.
- When the pressure has dropped, open the lid and then dump the beans into a strainer set over a frying pan (a non-stick pan works best). Press on the red beans with a spatula to get as much liquid out of the beans as possible, but don't press the beans through the sieve.
- Add the sugar to the bean liquid and bring the mixture to a boil. Skim any scum off that floats to the top and continue boiling the mixture until it is thick and syrupy and has reached a temperature of 230°F (110°C).
- Add the Adzuki beans to the syrup and stir well to combine. Continue cooking the mixture while constantly stirring until the red bean paste has thickened enough that you can run a spatula across the pan without the Anko immediately running back into the path.
- Let the Anko cool to room temperature and transfer it to a container and refrigerate it overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 79mg | 3% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 2IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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