5 Jun 2009

あんこ - azuki paste v2

I wanted to make ohagi today so I needed a batch of azuki paste. I just altered by previous recipe which can be found here. As usual, making this needs overnight preparation and at least 1 hour of cooking since the the water needs to absorb thoroughly.

This filling can also be used as a filling in steamed buns (bao/ manju), dorayaki and in baked breads etc. This can be also be used as a spread on bread rolls and sandwiches.

The sugar added really depends on your taste. In most recipes, the sugar required is the same as the amount of azuki you use. however I find this too sweet to my liking. Don't limit your cooking/ baking to recipes, feel free to adapt to suit your taste. As said in ocrimono in their oyatsu palette 'There is no accounting for taste, so choose your own.' I really like this quote!

Oh! By the way, most of the photos look the same. You can't really expect much when your pretty much boiling beans in a pot of water. Enough of me talking, here is the recipe...

azuki paste v2

  • 250 grams of azuki beans
  • 3/4 cup raw sugar or to your own taste
    (white sugar can be used as well)
  • cold water for boiling
(200 grams of azuki beans to 1/2 cup sugar)

overnight preparation:

1.Weigh the correct amount of azuki beans.

2.Wash under a strainer and soak in cold water overnight.

making the adzuki paste: first boil

3. Wash azuki beans again.

4. Place azuki beans in a small saucepan.

5. Fill saucepan 3/4 way up with cold water. Bring to a boil over high heat.
6. When the water boils, drain the water from the beans and replace with fresh water.

making azuki paste: second boil
7. Bring water to a boil again. Simmer beans on medium heat for 15 minutes.
8. Turn fire on low heat and simmer until beans are soft. (Approx. 10-15 minutes)
9. Add sugar and stir well. Turn fire to high heat 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.
10. Turn fire on high heat. Mix and squash them into paste. (I think the whisk does a good job mashing the beans!)

Note: If your paste is too moist, return to fire and stir constantly to avoid burning.

Note: Chilling it, firms the paste.