Anko Recipe - Japanese Sweet Red Bean Paste (2025)

FAQs

What do you do with anko paste? ›

The Japanese use the sweetened paste in many traditional Japanese sweets, such as Daifuku Mochi, Dango, Dorayaki, Taiyaki, Manju, Zenzai, and Anpan. For a fusion dessert, you could also top your morning toast or pancakes with the paste.

You can add more cooking liquid/water if your beans are too dry. Keep in mind the anko will thicken more as it cools.

What is anko? Anko / sweetened red bean paste (あんこ in Japanese) is crushed red adzuki beans with sugar kneaded in. There are two types of anko: Tsubu-an, which is made by cooking adzuki beans so as not to crush the grains, and koshi-an, which is cooked adzuki paste with the outer skin removed.

Because it contains mainly proteins and carbohydrates and almost no fat, Anko is very healthy, so you can eat it with peace of mind. I'm always surrounded by Anko confections. Talking about Anko, I think Manju, or buns with an Anko filling, are very important too.

Anko is a sweet red bean paste that's used to hold together pastries, cakes, and other desserts that come from Japan. Store cooled anko in a covered container in the refrigerator.

Always store opened red bean paste in an airtight container in the refrigerator to retain its freshness for as long as possible. If you're interested in long term storage, portion the paste into small amounts, wrap tightly in cling film and store them in the freezer.

No soaking is necessary before cooking Adzuki beans, which makes them exceptional in this regard. Properly stored this product may last up to 25 years. Store in cool dark place to maximize shelf life. Bulk products (bags & boxes) should be repackaged for long term storage.

Traditional Overnight Soak: This is the easiest method. Place dry beans in a large container; for each pound (2 cups) beans, add 10 cups of cold water. Cover and refrigerate 8 hours or overnight.

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

What does anko paste taste like? ›

Resembling boiled kidney beans in appearance due to its dark red color, Anko is made from smaller Azuki beans and boasts a sweet and nutty taste. Its thick texture makes it ideal for use as a filling. The term 'Anko' translates to 'filling,' and when we use the word, it generally refers to Azuki red bean paste.

The History Behind Anko

However, Buddhist monks in Japan wanted to find an alternative to the meat, so they decided to use red bean paste instead, as it closely resembled it. At the time, it was used as a savory ingredient and mixed with salt. However, over time, sweetened versions started to become more popular.

Red bean paste often has a high sugar content, which is not overly healthy. However, the beans themselves are a fantastic source of protein, fibre, vitamins and minerals, which are good for the body. If eaten in moderation, dishes and sweets containing red bean paste can be a part of a healthy balanced diet.

This is the most common and popular type of red bean paste eaten in Chinese confections. It can also be eaten on its own or in sweet soups. Smooth. Adzuki beans are boiled without sugar, mashed, and diluted into a slurry.

Adzuki beans are rich in nutrients, such as fiber, protein and manganese. They are linked to several health benefits, including weight loss, improved digestion and a lower risk of type 2 diabetes and heart disease. You can make them into a red bean paste, sprout them or simply boil them.

Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.

Anko is squirted into dessert buns like manju or anpan (pan comes from the Portuguese word for “bread”). It is squeezed into mochi treats like daifuku or mochi balls. It is placed on top of a gelatin and fruit concoction known as anmitsu. It is used as a sauce on top of skewered boiled rice balls called dango.

Anko used to execute background tasks. The issue of getting out of the main thread to execute operations that can block is very recurrent in Android. There are thousands of alternatives, from several offered by the framework (such as AsyncTask or Loader) to libraries.