Homemade Anko Paste (Smooth Japanese Sweet Red Bean Paste)
Anko paste, or Japanese sweet red bean paste, is smooth, rich, and lightly sweet—with a creamy texture and delicate earthy flavor. Made from tender azuki beans, it's a classic filling for mochi, taiyaki, and dorayaki, and so easy to make at home!
Servings: 3 -4 cups
Ingredients
- 1 1/2 cups dry azuki beans
- 4 cups filtered water
- 3/4-1 cup coconut sugar or cane sugar
Instructions
- Rinse your dry azuki beans in cool water and drain completely. Transfer to your Instant Pot or pressure cooker.
- Add water, make sure the lid is on the sealing function and cook using the "beans" setting. Once ready, let pressure release naturally for 10 minutes, then force release.
- Drain the cooked beans and return them to the instant pot container. Add your sugar and stir until all of the sugar dissolves and the beans thicken slightly. You can also let the mixture sit and cool for 10-15 minutes.
- Transfer the mixture into a food processor and blend until completely smooth. Pour into a container and let chill in the fridge until completely cool and firm.
Video
@veggiekins Reply to @thischickdarian23 sweet beans 😌✨ #vegan #veganrecipes #japanesefood #tiktokrecipes #japanese #foodontiktok #simplerecipe #beantok #asmr
♬ DANNYS BEANS Jaron Staiger - CYBERTRUCK
Notes
- Choosing small beans: Adzuki beans are smaller than kidney beans and perfect for the authentic feel of anko.
- Sweetness control: Adjust the amount of sugar if you prefer a less sweet result—a popular homemade version option.
- Consistency options: For a chunky texture (tsubuan), skip the blending step. For a smooth paste (koshian), blend thoroughly.
- Cooking tips: Always use enough water when cooking and maintain medium heat if using the stovetop to avoid burning.
- Ultra-smooth texture tip: For the creamiest paste, strain the blended beans through a fine-mesh sieve to remove any remaining skins.