Anko, a delightful Japanese red bean paste crafted from red adzuki beans, is a staple ingredient in many traditional Japanese sweets (Wagashi).
In this post, I’ll guide you through two simple methods for preparing Anko: a quick Instant Pot shortcut and the classic stovetop technique. Plus, my recipe yields a version that’s much less sweet than what you’ll find in stores.
Table of Contents
What is Anko?
Anko (餡子) is a sweet red bean paste from Japan made from adzuki beans, quite popular in many Wagashi (Japanese traditional desserts).
Sweet red bean paste is also a popular ingredient in other East Asian cuisines. In Chinese cooking, it’s known as Hong Dou Sha (紅豆沙), while in Korean cuisine, it’s called Patso (팥소).
Homemade Anko is generally superior to store-bought versions because it’s freshly made and allows you to adjust the sugar content to your preference. Plus, it’s free from additives, artificial colors, and flavors.
There are three types of Japanese red bean paste:
- Tsubuan (粒あん): Whole red beans are boiled with sugar, resulting in a chunky texture.
- Tsubushian (潰しあん): Red beans are cooked with sugar and then mashed, giving it a slightly smoother texture than Tsubuan.
- Koshian (漉しあん): The beans are strained through a sieve to remove the skins, creating an ultra-smooth texture. This is the most popular type of Anko.
My recipe follows the Tsubushian style.
Why this recipe is great
- Time-Saving: Use an Instant Pot to skip the lengthy soaking and simmering process, allowing you to whip up homemade Anko in no time.
- Traditional Stovetop Method: This option is available for those without an Instant Pot on hand.
- Healthier Sweetness: My recipe reduces the sugar content, resulting in a less sweet version that still pairs beautifully with non-sweet coverings like Mochi and makes an excellent filling for Dorayaki or Taiyaki.
Note: Homemade Anko paste does not have the glossy appearance of store-bought versions. Additionally, because of its lower sugar content, it cannot be stored at room temperature for long periods like commercial red bean paste.
Ingredients
- This recipe requires just a few simple ingredients: adzuki beans, sugar, salt, and a bit of baking soda if you’re cooking the beans on the stovetop.
- You also need an Instant Pot, which helps to reduce the cooking time and a food processor or a large spoon to mash the cooked Adzuki.
Instant Pot Method
- To begin, rinse the dried adzuki beans under running water, and discard any floating pieces.
- After draining the water, transfer the beans into your Instant Pot, and add water at a ratio of 1 part beans to 3 parts water.
- Cover and lock the lid of the Instant Pot, then cook the beans with high pressure for 25 minutes. Once finished, let the Instant Pot release pressure naturally for 15-20 minutes.
- To check if the beans are done, try mashing them with a spoon. Drain any leftover water.
- Use a food processor to blend the beans to your desired texture (You also could use a large spoon to mash the beans).
- Transfer the drained beans to a nonstick pan, and add sugar and a pinch of salt. Cook the mixture over medium-high heat, stirring constantly to prevent scorching.
- Once the paste thickens, reduce the heat to medium and continue cooking until a line drawn through the paste doesn’t disappear. This will take approximately 5-10 minutes.
- When the paste reaches the desired consistency, remove it from the heat and transfer it to an airtight container. Let it cool at room temperature and store it in the fridge for up to 3-4 days.
Stovetop Method
If you don’t have an Instant Pot, you can still make Japanese red bean paste on the stovetop. It’s still easy but it will take you more time.
- Soak the adzuki beans in water overnight or for 6-8 hours.
- Rinse and drain the beans. Then transfer them to a pot.
- Bring the water to a boil over medium-high heat, then drain the beans using a fine-mesh sieve.
- Return the beans to the pot and add enough water to cover them by 1-2 inches (2-5 cm).
- Simmer the beans for 1.5-2 hours until they are soft. To speed up the process, you could add a small amount of baking soda. I recommend 1/4 tsp baking soda for 1 cup (240g) dried adzuki beans. Baking soda raises the pH of the boiling liquid, which breaks down the pectin molecules in the beans.
- To test if the beans are done, try mashing them with a spoon. Drain any excess water.
- Proceed with the following steps, just as in the Instant Pot method.
Storing
Since I tried to reduce to sugar amount in my red bean paste (sugar acts as a natural preservative), the shelf life of my paste is more limited. To ensure the best quality, I recommend the following guidelines:
- Use the bean paste as soon as possible.
- If you need to store it, refrigerate it for a maximum of 4 days.
- For longer storage, you can freeze it for up to 1 month.
Ways to Use Anko Paste
You can use sweet red bean paste in a variety of traditional Japanese, Chinese, and Korean desserts, such as:
More Easy Asian Snacks
Japanese Red Bean Paste – Anko (2 Ways, Less Sweet)
Equipment
- 1 Instant Pot (or a Sauce Pan)
- 1 Food Processor (or a large spoon)
Ingredients
- 1 cup dried Adzuki Beans (240g)
- 3 cup water (720ml)
- ¾ cup sugar (180g)
- ¼ tsp salt
- ¼ tsp baking soda (with stovetop method)
Instructions
Instant Pot method
- Rinse the dried adzuki beans and discard any floating pieces.
- After draining the water, transfer the beans into your Instant Pot, and add water at a ratio of 1 part beans to 3 parts water.
- Cover and lock the lid of the Instant Pot, then cook the beans with high pressure for 25 minutes. Once finished, let the Instant Pot release pressure naturally for 15-20 minutes.
- To check if the beans are done, try mashing them with a spoon. Drain any leftover water.
- Use a food processor to blend the beans to your desired texture (You also could use a large spoon to mash the beans).
- Transfer the drained beans to a nonstick pan, and add sugar and a pinch of salt. Cook the mixture over medium-high heat, stirring constantly to prevent scorching.
- Once the paste thickens, reduce the heat to medium and continue cooking until a line drawn through the paste doesn't disappear. This will take approximately 5-10 minutes.
- When the paste reaches the desired consistency, remove it from the heat and transfer it to an airtight container.
Stovetop Method
- Soak the adzuki beans in water overnight or for 6-8 hours.
- Rinse and drain the beans. Then transfer them to a pot.
- Bring the water to a boil over medium-high heat, then drain the beans using a fine-mesh sieve.
- Return the beans to the pot and add enough water to cover them by 2-5 cm (1-2 inches).
- Simmer the beans for 1.5-2 hours until they are soft. To speed up the process, you could add a small amount of baking soda.
- To test if the beans are done, mash them with a spoon. Drain any excess water.
- Follow the next steps, just as in the Instant Pot method.
