Azuki Koshi An

One of the most fundamental materials used in making Japanese sweet desserts (wagashi) is, with no doubt, An (Azuki bean paste). It serves well with cookies, Mochi, fruits, ice cream, pan cake, i.g. besides for Shiruko soup. An is prepared by slowly simmering Azuki beans with sugar and a little salt. An pastes with various thickness are called under different names yet all serving a number of Japanese desserts. Regardless of the mentioned thickness, An most likely always comes with two types, Koshi An (without skin of beans) and Tsubu An (with skin of beans). Koshi An would naturally give you a smooth taste while Tsubu An offers a rich flavor. A recipe of Koshi An follows:

Overview

For your planning

Course: Dessert
Main Ingredient: Vegetable
Method: Simmering
Taste: Sweet
Season: Year Round
Cooking/Prep Time: 60 min / 20 min
Serving: 1 1/2 cups

Ingredients

Complete List of Ingredients

Main Ingredients
2 cans(30oz) Azuki beans
1/4 cup water
1/2 pound sugar
1 1/2 teaspoons salt

Tips

Tips from Chef

Not Specified.

Recipe

Procedure
Using a mesh strainer, drain water off cooked Azuki beans.
Beat the Azuki beans using a food processor for 30 seconds or until running- smooth.
In a medium saucepan, bring the Azuki bean paste and water. Boil with low heat for about 10 minutes. Stir frequently to mix it well.
Cover with a lid when steam puffing starts. Occasionally remove skins and scums.
Add sugar and salt.
Turn off heat when Azuki paste gets sticky/viscous with a glossy surface. (See photo.)
Place parchment papers on a baking sheet pan.
In order to cool off the bean paste, divide the paste into approximately eight pieces using a wooden spatula, then put each piece onto the prepared sheet pan. (See photo.)
Cool it down completely. Keep the cooked Azuki paste refrigerated. Freeze to preserve it for a longer period.




Cooking in Progress.

Recipes using this Recipe:

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baked mochi in Azuki bean soup

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rolled cake with green tea chiffon

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Mizu-Yokan

Azuki bean jelly