28 Mar 2009

あんこ - adzuki paste

Update: version 2 June 05 2009
with photo instructions

I love adzuki so much I have eaten it this week in 3 different ways.
  • adzuki bean soup
  • red bean ice
  • adzuki paste

Since SARS loves adzuki so much (especially red bean ice at [Cafe イシカイ (Ishikai] located in the city), I decided to make some adzuki paste. Half for me and half for her. The above picture of the adzuki paste is for her. I think murasaki might be jealous...I'M SORRY!! There wasn't enough for 3 people...

I like spreading this on fresh white bread. It's really tasty!

  • Note: Cooking this requires overnight preparation and at least one hour in the kitchen. Well for me it was. XD


adzuki paste/jam
adapted from
Cooking Guide™ from the dorayaki recipe
later edited by me

Update: version 2 June 05 2009


  • 200 grams adzuki beans, soaked in cold water overnight
  • 150 grams sugar (adjust to your own taste, original recipe calls for the same amount as the adzuki beans)
  • water for boiling


preparing the adzuki beans:

  1. Weigh the correct amount of adzuki beans.
  2. Wash under a strainer and soak in cold water overnight.

This is so the adzuki beans are soft enough for the next day.

cooking the adzuki beans:

  1. Wash adzuki beans again.
  2. Place adzuki beans in a small saucepan.
  3. Fill saucepan 3/4 way up with cold water. Bring to a boil over high heat.
  4. When the water boils, pour out the water and replace with fresh water.
  5. Bring water to a boil again. Simmer beans on medium - low heat for 15 minutes.
  6. Turn fire on low heat and simmer until beans are soft.
  7. Add sugar and stir well. Continue simmering until nearly all the water is evaporated.
    Note: The beans will absorb some moisture after it has been removed from the fire. So make sure to leave some moisture in this step.
  8. Turn fire on moderate heat. Mix and squash them into paste. (I think the whisk does a good job mashing the beans!)
  9. Turn off heat and cool paste, or enjoy it warm.
  • Note: If your paste is too moist, return to fire and stir constantly to avoid burning.