Azuki Koshi An
Azuki bean Paste
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| 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:
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Dessert |
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Main Ingredient |
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Vegetable |
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Method |
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Simmering |
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Taste |
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Sweet |
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Season |
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Year Round |
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Time (min.)
Cooking / Prep. |
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Serves |
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1 1/2 cups |
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Main Ingredients
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2
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cans(30oz)
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Azuki beans (boiled)
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1/2
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cup
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water
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1/2
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pound
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sugar
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2
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teaspoons
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salt
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Procedure
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Using a mesh strainer, drain water off boiled Azuki beans.
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Add a half of water to the Azuki beans and then, by using an electric mixer “Liquefy” mode, beat them until running- smooth.
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In a medium saucepan, bring the Azuki bean paste and some water. Boil with low heat for about 10 minutes. Stir frequently to mix it well.
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Cover with a lid when steam puffing starts. Occasionally remove skins and scums.
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Add sugar and salt.
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Turn off heat when Azuki paste gets sticky/viscous with a glossy surface. Set aside with a lid off for cooling off.
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Keep the cooked Azuki paste refrigerated. Freeze to preserve it for a longer period.
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