Welcome to the ultimate guide to creating the most delicious, authentic, and versatile homemade Red Bean Paste Recipe, also known as Anko. If you’ve ever savored the delightful sweetness of Asian desserts like mochi, dorayaki, or steamed buns, you’ve experienced the magic of this essential ingredient. Making it from scratch is a game-changer; the flavor is richer, you control the sweetness, and it’s free from any preservatives. Forget the canned version—this simple recipe will elevate your sweet creations to a whole new level.
This guide will walk you through every step, whether you crave a rustic, chunky paste (Tsubuan) or a silky, smooth version (Koshian). We’ll cover everything from selecting the right beans to troubleshooting common issues, ensuring you get perfect results every single time.
What is Red Bean Paste (Anko)?
Red Bean Paste, or Anko (餡子) in Japanese, is a sweet paste made from adzuki beans that are boiled, mashed, and sweetened with sugar. It’s a cornerstone ingredient in East Asian cuisine, particularly in Japan, China, and Korea. The paste’s rich, earthy flavor and satisfying texture make it a beloved filling and topping for countless desserts and snacks. There are two main varieties: Tsubuan, which is a chunky paste where some beans are left whole, and Koshian, a smooth paste where the beans are passed through a sieve to remove the skins, resulting in a velvety, refined texture.
Why You’ll Love This Homemade Recipe
Unbeatable Flavor: Homemade red bean paste has a depth of flavor that store-bought versions simply can’t match. It tastes fresher, richer, and more authentic.
Control Your Sweetness: Most commercial red bean paste is incredibly sweet. By making your own, you can adjust the sugar level to perfectly suit your taste.
Simple, Natural Ingredients: This recipe uses just three basic ingredients: adzuki beans, sugar, and a pinch of salt. No additives or preservatives!
Incredibly Versatile: Master this one recipe, and you’ll unlock a world of dessert possibilities, from filling pastries to topping ice cream. It’s even delicious spread on a warm, fluffy slice of Amish white bread.
Essential Ingredients
The beauty of this recipe lies in its simplicity. You only need a few core ingredients to create this delicious paste.
Dried Adzuki Beans: These are small, reddish-brown beans. Look for ones that are vibrant in color and free from blemishes. They are the heart and soul of this recipe.
Granulated Sugar: This provides the sweetness. You can adjust the amount based on your preference. Some recipes use honey or brown sugar, but granulated sugar provides the cleanest, most traditional flavor.
Salt: A small pinch of salt is the secret ingredient! It doesn’t make the paste salty; instead, it enhances the sweetness and balances the overall flavor profile.
Water: For soaking and boiling the beans.
How to Make The Best Red Bean Paste Recipe
Follow these steps carefully for perfect red bean paste every time. This process is straightforward and rewarding, filling your kitchen with a wonderfully sweet aroma.
Step 1: Rinse and Soak the Adzuki Beans
First, thoroughly rinse the dried adzuki beans under cold running water. Pick out any stones or discolored beans. Place the rinsed beans in a large bowl and cover them with at least three times their volume of cold water. Let them soak for at least 8 hours, or overnight. Soaking softens the beans, reduces cooking time, and ensures they cook evenly.
Step 2: Cook the Beans
Drain the soaked beans and transfer them to a large pot or Dutch oven. Cover them with fresh water, ensuring the water level is about 2 inches above the beans. Bring the pot to a boil over high heat, then reduce the heat to a gentle simmer. Cook for 60 to 90 minutes, or until the beans are very tender and can be easily crushed between your fingers. Skim off any foam that rises to the surface during cooking.
Step 3: Sweeten and Mash the Paste
Once the beans are tender, drain any excess water. Return the beans to the pot and add the granulated sugar and salt. Using a potato masher or the back of a large spoon, begin to mash the beans directly in the pot over low heat. The heat helps the sugar dissolve completely into the beans. Continue to stir and mash until the sugar is fully incorporated and the mixture starts to thicken. This is the crucial stage for developing the paste.
The perfect balance of a crispy exterior and a sweet, rich red bean filling.
Step 4: For Chunky Paste (Tsubuan)
If you prefer a chunky texture, your work is almost done! Continue cooking and stirring the mashed bean mixture over low heat for about 10-15 minutes. The paste will gradually thicken and darken in color. Keep stirring constantly to prevent it from sticking to the bottom of the pot. Once it’s thick enough to hold its shape on a spoon, it’s ready. Remove it from the heat and let it cool completely.
Step 5: For Smooth Paste (Koshian)
For a silky smooth paste, you’ll need an extra step. While the mashed bean mixture is still warm, press it through a fine-mesh sieve or a food mill using the back of a spatula. This process separates the soft pulp from the bean skins. It requires some patience and elbow grease, but the resulting velvety texture is worth it. Discard the skins. Return the smooth purée to the pot and cook over low heat, stirring constantly, for 10-15 minutes until it thickens to your desired consistency. Let it cool completely.
Expert Tips for Perfect Paste
Don’t Skip the Soak: Soaking is essential for an even cook and creamy texture. An overnight soak is best.
Be Patient While Cooking: Ensure the beans are fully tender before adding sugar. If they are even slightly undercooked, they won’t mash properly.
Stir Constantly: When thickening the paste with sugar, constant stirring is key to prevent scorching, which can ruin the flavor.
Cool Completely for Best Texture: The paste will thicken significantly as it cools. Don’t be tempted to over-thicken it in the pot, or it may become too stiff once cool.
Delicious Ways to Use Your Homemade Anko
Now that you have your delicious homemade red bean paste, the possibilities are endless! It’s a fantastic filling for steamed buns, mochi, and pastries. Try spreading it on toast for a delightful breakfast, or swirl it into yogurt or oatmeal. It’s also a perfect companion to desserts; imagine a dollop next to a warm slice of Blueberry Coffee Cake or as a surprise filling in some Pumpkin Pie Cookies. You can even use it as a topping for shaved ice or a mix-in for homemade ice cream.
One of the most delicious ways to use your homemade anko: as a filling for crispy sesame balls!
Storage Instructions
Proper storage is key to keeping your red bean paste fresh. Once cooled completely, transfer the paste to an airtight container.
Refrigerator: It will last for up to one week in the refrigerator.
Freezer: For longer storage, you can freeze it for up to 3 months. Portion it into smaller amounts in freezer-safe bags or containers so you can thaw only what you need.
Red bean paste is made from a specific type of bean called the adzuki bean (sometimes spelled azuki). They are small, reddish-brown beans known for their rich, nutty flavor, which becomes wonderfully sweet when cooked with sugar.
The main difference is texture. Chunky paste, known as Tsubuan, is made by mashing cooked adzuki beans while leaving some whole beans and skins intact for a more rustic texture. Smooth paste, or Koshian, is passed through a sieve to remove the skins, resulting in a silky, velvety, and more refined consistency.
When stored in an airtight container in the refrigerator, homemade red bean paste will last for about one week. For longer storage, you can freeze it for up to 3 months without any significant loss in quality.
While you can use canned adzuki beans to save time on soaking and cooking, the flavor and texture will be different. Canned beans are often packed in syrup and are much softer. For the most authentic and best-tasting paste, we highly recommend starting with dried adzuki beans.
If your paste is too watery, it likely needs to be cooked down further. After adding the sugar, continue to cook the paste over low heat, stirring constantly. The moisture will evaporate, and the paste will thicken. Remember, it will also thicken significantly as it cools.
Enjoy Your Homemade Creation!
There is nothing more satisfying than creating a staple ingredient like this Red Bean Paste Recipe from scratch. The flavor and quality are simply unmatched. We hope you enjoy using it in all your culinary adventures! Share your creations with us and be sure to save this recipe to Pinterest for later!
Homemade red bean paste is easier than you think and tastes so much better than store-bought!
Red Bean Paste Recipe (Anko)
FL Recipes
Red Bean Paste Recipe (Anko) - Smooth or Chunky!
Learn to make the best homemade Red Bean Paste Recipe (Anko) with this easy-to-follow guide. Perfect for desserts, this versatile recipe can be made smooth (Koshian) or chunky (Tsubuan) to suit your needs!
Rinse the dried adzuki beans under cold water. Place them in a large bowl, cover with plenty of water, and soak for at least 8 hours or overnight.
Drain the soaked beans and transfer them to a large pot. Cover with fresh water (about 2 inches above the beans). Bring to a boil, then reduce heat and simmer for 60-90 minutes, until very tender.
Drain any remaining water from the pot. Add the sugar and salt to the cooked beans. Mash the beans with a potato masher over low heat until the sugar dissolves and the mixture begins to form a paste.
Continue stirring the paste over low heat for 10-15 minutes until it thickens. For chunky paste (Tsubuan), stop here once it holds its shape. For smooth paste (Koshian), proceed to the next step.
For smooth paste, press the warm mixture through a fine-mesh sieve to remove the skins. Return the smooth purée to the pot and cook over low heat, stirring constantly, for another 10-15 minutes until thickened.
Remove the paste from the heat and transfer it to a container to cool completely. The paste will thicken further as it cools.
Nutrition
Calories: 150kcalProtein: 5gFat: 0.5gFiber: 5g
Notes
Soaking is Key: Don't skip the overnight soak, as it ensures the beans cook evenly. Control Sweetness: Feel free to adjust the amount of sugar to your liking. Start with a little less and add more if needed. Storage: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
