Azuki Bean Paste
Azuki beans are rich in polyphenols, dietary fiber, and many minerals — so, not only are they delicious, but they are also very good for your health. They can be used to make daifuku mochi and lots of other sweets, which makes this Azuki Bean Paste rather versatile!
Wash <quantity>200<unit>g</unit></quantity> of azuki beans
Add the azuki beans to a saucepan with boiling water. When the water boils again, add water at room temperature to drop the temperature to around <temperature>60<unit>°C</unit></temperature>. Drain and rinse the beans
Add the azuki beans to a saucepan with boiling water. When the water boils again, add water at room temperature to drop the temperature to around <temperature>60<unit>°C</unit></temperature>. Drain and rinse the beans
Add the azuki beans to a saucepan with boiling water and bring it to a boil. Drain and rinse the beans
Add the azuki beans to a saucepan with room temperature water and bring it to a boil. Drain and rinse the beans
Simmer the azuki beans in water over medium-high heat. Add water from time to time and skim out any dirt. Simmer until the beans are soft enough to be smashed with your fingers
Drain the beans, preserving the liquid. Let the liquid list for 5m until the solids settle at the bottom
Add the beans to a saucepan over medium heat and add <quantity>160<unit>g</unit></quantity> of sugar in three batches. Stir constantly, until it achieves a paste consistency. Remove from the heat
Remove and discard the upper layer of the decanted cooking liquid and add it to the beans
Add salt to taste and mix. Crush the beans as you stir. The azuki bean paste is ready
Let it cool and wrap it with cling film. The paste can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month!
I'm here to answer any questions you have about Azuki Bean Paste. Try me!