How To Make Red Bean Paste For Baking - 紅豆沙餡做法
A sweet red bean paste made of adzuki beans, used for desserts and baking. Tsubuan (粒あん) – Chunky version with pieces of red beans inside. Koshian (こしあん) – Smooth version with a fine texture.
Sweetened Red Bean Paste | Anko
What Is Anko
Red bean paste also known as Anko in Japanese or Hong Dou Sha - 红豆沙 in Chinese, is a sweetened paste made of adzuki beans. There is a chucky red bean paste and a smooth red bean paste version. The smooth red bean paste is called Koshian (こしあん) – Smooth version with a fine texture. The Chunky red bean paste is called Tsubuan (粒あん) – Chunky version with pieces of red beans inside.
How To use Red Bean Paste
We will be making both the smooth and chunky version of red bean paste for baking. It will take some time to make the bean paste but once it’s done you’ll have fresh yummy red bean paste. Since you make it at home you can adjust the sweetness by your personal taste. Both the smooth and chunky version are very yummy. ｡◕ ‿ ◕｡
How To Use Koshian Red Bean Paste
I like to use both for different dishes. Red bean paste is usually used to make delicious pastries. Some examples how to use the red bean paste smooth version | Kosian are for Steamed Red Bean Buns - 豆沙包, Oven Baked Bread Filled With Red Bean - Anpan, Boiled Rice Balls - Tangyuan - 湯圓, Fried Rice Balls - Jian Dui -煎堆 and Mooncakes - 月餅.
How To Use Tsubuan Red Bean Paste
The chunky red bean paste | Tsubuan I usually use it for Dorayaki, Mochis, Ice Cream, Red Bean Soup - 紅豆沙 or add it as topping with ice cream!
Scroll down to check out the ingredients needed for the Red Bean Paste with step by step instructions!
Red Bean Paste - 紅豆沙
Ingredients
Chunky | Tsubuan
✿ 200 Grams Adzuki Beans
✿ Water
✿ 150 Grams Sugar
✿ 50 Grams Sweetened Condensed Milk
Smooth | Koshian
✿ 200 Grams Adzuki Beans
✿ Water
✿ 150 Grams Sugar
✿ 50 Grams Sweetened Condensed Milk
✿ 2 Tablespoons Glutinous Rice Flour +
2 Tablespoons Water
✿ 2 Tablespoons Oil
INSTRUCTIONS | Click here for the recipe video
Red Bean Paste
Chunky & Smooth Red Bean Paste.
Soak Red Beans
Soak Overnight.
Day 2
Remove Beans Water.
Cook Beans
Cook Bean Until Soft.
Check Beans
Check If Beans Are Ready.
Blend
Blend Red Beans.
Sift
Sift For Smoother Paste.
Sweeten Paste
Sweeten Paste With Sugar.
Cook
Cook Until Paste Forms.
Cool Paste | Smooth
Cool Paste Before Using.
Mash Beans
Use Masher Or Fork To Mash Beans.
Sweeten Paste
Sweeten Paste With Sugar.
Cook
Cook Until Paste Forms.
Cool Paste | Chunky
Cool Paste Before Using
For smooth version | Koshian -> Follow Red Beans Preparation & Smooth Bean Paste
For Chunky version | Tsubuan -> Follow Red Bean PAste Preparation & Chucky Bean Paste
Red Beans - Azuki PREPARATION
Add enough water to cover all the adzuki beans. Soak the beans overnight.
The next day..
Remove the beans water and rinse the beans.
Add soaked beans to a pot. Add enough water to cover all the beans. Place lid on top and bring to a boil. Once boiling reduce heat to low and let it simmer.
Simmer for about 1 - 1½ hour until the beans are soft.
* Check periodically if water needs to be refilled.
To check if the beans are ready you can use a fork to see if you can mash it. If you can it’s ready.
Koshian - Smooth Red Bean PAste
Transfer the beans to a blender. Add a little bit of the beans water and blend until smooth.
Sift the mixture into a nonstick pan to remove the skin. This is optional but for a smoother red bean paste I recommend sifting the paste.
Add the glutinous rice flour - water mixture, sugar and - or sweetened condensed milk and oil to the paste. Stir everything until well combined.
Heat it up on low/medium fire. Keep stirring the mixture to prevent it from burning. Will take about 15 - 20 minutes to thicken.
Paste is ready when it pulls away from the bottom.
Transfer to a bowl and let it cool down to thicken more. Once cold you can shape it into a ball and use it for yummy pastries! ❀◕ ‿ ◕❀
Tsubuan - Chunky Red Bean PAste
When the beans are soft keep simmering until most water evaporates.
Mash up the beans with a masher or fork until you’ve reached your desired chunkiness/ texture.
Sweeten the bean past with sugar and - or condensed milk.
Turn the heat to low/ medium flame. Keep stirring to prevent it from burning. Will take about 15 - 20 minutes to thicken.
Once you’ve reached the desired thickness, transfer to a bowl and let it cool down.
TIPS & NOTES
✿ Condensed milk is optional. Add it for a creamier red bean paste.
✿ Can easily be stored in the fridge for a week or in the freezer for up to 6 months.
✿ The sugar - anko ratio is 1:1, but feel free to use less sugar if preferred.
✿ Paste will thicken when cold.
Did you make this recipe?
If you made this recipe make a picture and hastag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
Click here for the printable recipe! (Coming Soon)
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