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First, wash the azuki beans 3-4 times. Then let them rest in the water overnight.
The day after, drain the beans.
Then, cook them into clean water until you'll see the foam.
Drain them again.
Cook them into clean water until they're tender.
Remove the foam during the cooking.
Once the beans are cooked, drain them for the last time.
First blend them into the mixer, adding a bit of water to make it easy.
Then, use an immersion blender to make them creamier.
The presence of entire beans in the cream is a feature of Anko, the azuki jam used for japanese sweets.
Now add the sugar.
Mix all together at low heat until the mixture thickens.
Keep mixing during this step.
Now you can pour the Anko into sterilized jars to preserve it as longer as possible.
Otherwise you can use the Anko as filling for pies, cakes or traditional japanese sweets like daifuku.
You can also serve it into little bowl decorating with pine nuts, accompanied with green tea.
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ENJOY!