How To make Sweet Azuki Bean Puree
1 cup azuki beans, washed 1 strip kombu, 4-6 inches long, soaked and diced (this is a sea vegetable) 1/4 cup raisins 1/8-1/4 tsp. sea salt barley malt Pressure cook the beans together with the kombu and raisins for about 50 minutes. Remove from flame, allow pressure to come down and place on a low flame. Add sea salt and barley malt. Cook for another ten minutes or so. Mash the beans with a wooden pestle or grind in a suribachi (Japanese mortar and pestle arrangement), until they become a thick, fairly smooth paste.
How To make Sweet Azuki Bean Puree's Videos
How to make Anko (sweet red bean paste) from scratch 〜あんこ〜 | easy Japanese home cooking
In this video, I am showing how to make Anko (Japanese sweet bean paste) from scratch, from Azuki beans. Anko is used for most of Japanese sweets, such as Mochi (Daifuku-mochi), Dorayaki, Dango etc. This is also strictly vegan/vegetarian.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Anko
Tsubu-An
- Azuki beans 200 g
- Sugar 150-200 g
- Salt 1/4 Tsp
Koshi-An
- Azuki beans 200 g
- Sugar 100-150 g
- Salt 1/4 Tsp
00:00 Intro
01:43 Ingredients
01:59 Selecting Azuki beans
03:32 Boiling Azuki beans (first time)
04:13 Boiling Azuki beans (second time)
05:53 Making Tsubu-An
07:30 Making Koshi-An
13:27 Putting in container
14:00 Ending
15:22 Recipe
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Healthy sweets Japanese Adzuki Bean
Yuri shows you how to make a healthy recipe, which is called sweet Adzuki Bean. This is high in fiber and is very nutritious. This is a Japanese traditional authentic sweet. It is good with ice cream and other pastries. japanesecookinglovers.com Authentic Japanese Cooking
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How to Make Anko (Azuki Red Bean Paste) from Scratch あんこの作り方/あずきの煮方 - OCHIKERON - CREATE EAT HAPPY
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This video will show you how to make Anko (Azuki Red Bean Paste) from Scratch. Anko filling and topping can be used to make so many healthy Japanese desserts!!!
Sweet Azuki Red Bean Paste with Skins is called Tsubu-an. Koshi-an (Sweet Azuki Red Bean Paste without Skins) is prepared by passing through a sieve to remove all bean skins to make it smooth.
It takes over an hour to make it, so if you are in hurry, it is much faster to use store-bought one ;) hehe
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Anko (Azuki Red Bean Paste) from Scratch
Difficulty: Easy
Time: 1.5hr
Number of servings: about 750g (1.65lb)
Ingredients:
300g (10.6oz.) Azuki beans
250g (8.8oz.) soft brown sugar
a pinch of salt
Directions:
1. Put Azuki beans in a pot, add plenty of water, bring to a boil, then drain well. You want to repeat this for 2-3 times to remove the harsh taste if you have time. But just once is okay.
2. Add 3 times as much water in the pot, bring to a boil, then simmer on medium for an hour, removing the foam and adding enough water to cover if necessary, until the beans become soft enough to break by pressing with your fingertips.
3. Drain excess water, add sugar, then cook until the mashed-potato-like consistency. Add salt to taste and stop the heat. It is bit soggy when it is hot but it hardens when it becomes cold.
You can keep it in an air-tight plastic wrap, or a zip-lock bag, in the fridge for a week, in the freezer for a month.
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What Is Azuki? / How to make Sweet Red Bean Paste
In today's episode of What's This Food?!, Daniel Delaney learns about azuki, the small red bean that's super popular in Japan, and makes a traditional sweet filling with it, an azuki bean paste. Today's sponsor is Great TV, check them out at
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What's This Food?! (WTF?!) is a daily cooking show, with a new episode posted every day of 2011.
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Red Bean Paste
Red bean paste is one of my favorite dessert fillings and it is widely used in Asian cuisine and Chinese desserts. Making red bean paste at home is quite easy and requires several ingredients only.