Adzuki Bean Paste
Cooking adzuki beans for making a paste is a bit tricky. 2 hours later drain the beans. They must be soft and squishable. Adzuki bean paste . It is the most common filling used in many Japanese sweets. The type of anko chosen for a recipe is mostly personal preference though some. Then drain them and pour more fresh water just enough to cover the beans. So that it gets cooked properly and it becomes soft. They are called An 餡or Anko 餡子 in Japanese. Carefully drain the liquid from the pot. This paste is used as a filling in several. Bring to a boil on high heat. When making the adzuki bean paste it is advised that you soak the beans in water above the beans levels overnight or for at least 6 hours as the beans will absorb some of the water and soften slightly during that time. Sometimes known as An 餡 Anko 餡子 あんこ is a Japanese sweet red bean paste made from azuki beans. Turn down the heat to low and simmer azuki beans for about one hour or until softened. Swee