Red Bean Paste
also called anko · tsubuan · koshian · tsubu-an · koshi-an · azuki paste · adzuki bean paste · hong dou sha · dou sha · sweet red bean paste
- Bakery
- Dim Sum Counter
- serves 16
- about 3 hr 15 min
- Custards & Puddings
Three ways to read this recipe
The table
| 2 cups(400 g)dried adzuki beans | boil 5 min, drain the first water | simmer 90 min | mash chunky, or sieve smooth | cook down with the sugar 25 min | beat in the oil, cool 1 hr |
| 6 cups(1.4 L)water for the first boil | |||||
| 8 cups(1.9 L)water for the simmer | |||||
| 1 1/2 cups(300 g)granulated sugar | |||||
| 1/4 tspfine sea salt | |||||
| 2 Tbs(30 mL)neutral oil | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.
Pans and tools
1boil 5 min, drain the first water
2simmer 90 min
goes in with what step 1 made
4cook down with the sugar 25 min
goes in with what step 3 made
5beat in the oil, cool 1 hr
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 hrtwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 3 hr 15 min.
boil 5 min, drain the first water
5 minwalk awayfrom the start
simmer 90 min
1 hr 30 minwalk away5 min in
mash chunky, or sieve smooth
not timed1 hr 35 min in
cook down with the sugar 25 min
25 minwalk away1 hr 35 min in
beat in the oil, cool 1 hr
1 hrwalk away2 hr in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need saucepan
Goes with
See how it is written
>> title: Red Bean Paste
>> category: Custards & Puddings
>> tags: adzuki, sweet, filling, stovetop, make-ahead, vegan
>> counters: Bakery, Dim Sum Counter
>> aka: anko, tsubuan, koshian, tsubu-an, koshi-an, azuki paste, adzuki bean paste, hong dou sha, dou sha, sweet red bean paste
>> pairs-with: japanese-milk-bread, lotus-seed-paste
>> servings: 16
>> time: 3 hr 15 min
>> step.1: boil 5 min, drain the first water
>> step.2: simmer 90 min
>> step.3: mash chunky, or sieve smooth
>> step.4: cook down with the sugar 25 min
>> step.5: beat in the oil, cool 1 hr
Cover @dried adzuki beans{2%cup}(400 g) with @water for the first boil{6%cup}(1.4 L) in a #saucepan{}, bring to a ~boil{5%min}, then drain. That first water carries the tannic edge and is thrown away.
Return @&(~1)beans{} to the pan with @water for the simmer{8%cup}(1.9 L) and ~simmer{90%min}, topping up so they stay just covered, until a bean crushes to nothing between two fingers.
Mash @&(~1)tender beans{} in what liquid is left: roughly, with a potato masher, for chunky *tsubu-an*, or pushed through a sieve and the skins thrown out for smooth *koshi-an*. This one step is the whole difference between the two.
Cook @&(~1)mashed beans{} down with @granulated sugar{1 1/2%cup}(300 g) and @fine sea salt{1/4%tsp}, stirring so it does not catch, ~simmer{25%min} until a spoon drawn across the pan leaves a furrow that holds.
Beat @neutral oil{2%Tbs}(30 mL) into @&(~1)paste{} for gloss, then ~cool{1%hr}. It firms considerably as it cools, so stop while it is a shade looser than you want it.