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There are two types of Anko (Red Bean Paste). Tsubuan, is a chunky red bean paste while

Koshian, is a fine red bean pate. In this recipe, I am making Tsubuan. This is a healthier version of Anko where I use honey instead of sugar. As such, this red bean paste will not preserve as well compared to recipe using a lot of sugar.

Please check out my healthy version of Anpan (Japanese Red Bean Buns) here.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Anko (Japanese Red Bean Paste)

INGREDIENT:

200g red bean /azuki bean

Water

5 Tbsp honey (Can be replace with 150g sugar)

Pinch of salt

MEHTOD:

Rinse and drain the red bean.
Transfer to a pot. Add enough water to cover the bean, around 1.5 inches.
Bring the to boil over medium heat. Turn to low heat, simmer for around 60 minutes.
After 60 minutes, most of the water would have evaporated and beans should become soft. During cooking, if the water level drops, add boiling water so that the beans are not burn.
Add in honey and salt. Stir well.
Use the back of the ladder to mash the bean slightly to get the Tsubuan (chunky paste).
The red bean paste can be used right away when cool down or you can transfer to an airtight container and store in the refrigerator for 1 - 2 days.

Note:

Please note that usually the ratio for Anko is 1:1 (bean : sugar). The sugar will help to preserve the paste for a longer time. However, in this recipe I use honey. So, the paste will last only 1 - 2 days and become dry easily.