Ingredients
Equipment
Method
- 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
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.
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.