The bean from which the Yankees make delicious paste. Bean paste. Legume Champion

1. Fill the beans with water at room temperature and leave for at least 12 hours (if you have such an opportunity, you can change the water several times during the infusion process).
2. Then drain the water and fill the beans with fresh water; when pouring, take 2 parts of water for 1 part of the beans. Place on medium heat, bring to a boil, then reduce the heat and cook for about 80 - 100 minutes, depending on the type of beans.
3. Constantly testing for softness, add to the pan during cooking. hot water, because it evaporates and is absorbed by the beans. When the beans become soft and crumbly enough, remove the pan from the stove and drain the water (leave a little to later add this broth to the puree).
4. Drain the beans in a colander and place them in a blender. Press the “Start” button and beat until a homogeneous puree is formed. During the grinding process, add a little water if bean paste a little dry.
5. In some dishes, the bean paste must exclude the content of the bean shell, so it must be rubbed through a sieve.
6. On frying pan warm up butter and add the paste to it, mix well and, depending on where the bean paste will be used in the future, add salt or sugar, then cover with a lid and simmer for a couple of minutes.
7. Bean paste ready, it is widely used in cooking as a semi-finished product or intermediate, so it can be placed in an airtight container with a tight lid and refrigerated until needed.

Can be added to pasta fried onion(but not into sweet paste) and voila, - garnish ready for any meat, and if you stick to vegetarian food, then they will do carrot cutlets. IN sweet option bean paste can be added vanilla and 1 - 1.5 cups of brown sugar, simmer in a frying pan until bean paste will not resemble plasticine, then roll balls out of it with your hands, wrap them in cling film, place in the refrigerator and the bean candies are ready for green tea.

Anko- sweet paste made from red azuki beans. In Japan it is used as a filling for different types wagashi. Anko bla was invented in China, but is very actively used in Japanese cuisine.

Ingredients:

adzuki beans – 200 g (any sweet red bean will do)

sugar – 200 - 250 g

salt - to taste

Preparation:

1. Measure 200 grams of beans

2. Rinse the beans well, after sorting out any spoiled ones. Place the beans in a saucepan and add water. 3 parts water to 1 part beans.

3. Place the pan on the fire, when the water boils, drain the beans in a colander and add water again in the same ratio. If the water boils away, be sure to top it up. The beans should be covered with water at all times. Cook the beans for about 1-1.5 hours over low heat. When the beans are very soft, drain the remaining water into a separate bowl. Do not drain the water! – it might still come in handy!

4. Add half the sugar to the pan with the beans and put on the heat for another 10 minutes.

5. When the sugar has melted, use a wooden spatula or masher to gently mash the beans and sugar. Add the second half of sugar, mix everything thoroughly. The result should be a mass similar to thick puree.

6. Cook over low heat for 10-15 minutes until the bean mass turns dark brown or maroon in color. If the puree becomes too thick during cooking, add previously drained water (no water was added in the proposed recipe). Stir the pasta constantly to prevent it from burning.
At the end of cooking, you can add a little salt.

7. Cool the pasta. The filling for wagashi is ready.

Anko paste can be stored in the refrigerator for up to a week. For more long-term storage Place the pasta in a plastic container or cling film and place in the freezer.

Anko is usually classified as a dessert, but the dish itself is a sweet paste. The main ingredient for preparing the Japanese sweet is a red one called “adzuki”. As you know, such beans are very useful for diseases such as periarthritis of the shoulder joint. Paradoxically, anko first appeared in China, and today this dish is most often found in Japanese cuisine. Bean paste is indispensable in cooking, as a filling for various Japanese sweets(wagashi). It should be noted that if you decide to prepare exotic pasta yourself, then adzuki fruits can be replaced with regular red beans. So, it’s time to figure out in more detail how to prepare bean paste in your kitchen.

Anko recipe

We need about one cup of beans (about 200 grams), about 4 glasses of water and 100 grams of sugar (preferably brown cane sugar). We start by putting the beans in a saucepan and pouring water so that all the beans are under water and bring to a boil over heat. Then cover the pan with a lid and cook the beans over low heat for about an hour until they reach the softness we need. If a significant part of the water has evaporated, you should add water, since the beans should not be on the surface.

After our beans are ready, we need to pour the boiled water - a kind of broth - into another saucepan, it will come in handy a little later. Then we should put some of the beans aside and grind most of them thoroughly. This can be done in any way convenient for you: some use a masher, while others rub the bean mass through a sieve. In the end, you should end up with a soft, homogeneous puree. We need to add sugar to this mixture, as well as the previously set aside whole beans, and mix everything thoroughly again.

The next step is to place all the bean mixture in a saucepan and simmer for about 15 minutes until the puree turns a dark burgundy or dark brown color. The paste should not be too thick, so after the second stage of cooking, you can add bean broth to the mass. The final step in preparing anko dessert is cooling. The paste must be refrigerated, and it is easy to check the degree of readiness of the sweetness - the anko is completely ready when the mixture can be rolled into balls. It is worth noting that bean paste can be stored in the refrigerator for a week.

So, sweet Japanese paste is a unique and unusual dessert, which is widely used as a filling in many Japanese culinary delights. Undoubtedly, all lovers of sweets will appreciate anko, because bean paste has an incomparable taste and aroma, which is why the dish will become a real “highlight” of any table.

Description

Anko paste– this is traditional Japanese dessert, which is prepared on the basis of Azuki beans. But you can meet him not only in Japan, but also in China, which is considered his homeland, and also in Korea. The taste of sweet bean paste is somewhat unusual for us. The sweetness is not as pronounced as in desserts that are familiar to our taste. Although the benefits of Anko are undeniable, because it consists exclusively of beans, sugar and a small amount of salt. No dyes or flavors, only natural ingredients!

Anko paste can be used as a dessert on its own or as a filling for making wagashi(Japanese cakes). An analogy can be drawn with condensed milk, which you can eat with a spoon and stuff all kinds of pies, cookies, and cakes with it. In general, this product is universal.

Buying Anko bean paste is quite problematic, and not in all restaurants Japanese cuisine You can try it, because it will be easiest to prepare. The recipe is completely unpretentious, and therefore you can cope with it with ease!

So, we invite you to join step by step recipe Making Sweet Anko Bean Paste!

Ingredients

Cooking steps

To prepare Anko we need 200 grams of Azuki beans.



The beans need to be washed thoroughly in running water, for which it is most convenient to use a colander. You will also need to remove spoiled beans from the total adzuki mass.

After the above manipulations, place the beans in a saucepan and fill them with filtered water in a ratio of one to three (one part adzuki and three parts water).



Now we put the pan with beans on the stove. When the water boils, we will place the adzuki in a colander. Then fill the beans with water again (the proportions are the same), and then return them to the stove.

You need to cook the beans for about an hour and a half over low heat, until they are thoroughly boiled. During the cooking process, you need to constantly add water so that the adzuki is constantly covered with it.

This time, the water after the beans will need to be saved and poured into a separate container (we will need it later).



Pour half of the required amount of sugar into the pan with adzuki and place it on low heat for 10 minutes.



When the sugar has melted, mash the entire contents of the pan with a wooden spoon and add the other half of the required amount of sugar. Mix the ingredients thoroughly. You should get a fairly thick puree.



Leave Anko on the stove for another 10-15 minutes, stirring it constantly. You can determine its readiness by its characteristic dark shade. If the paste turns out to be too thick, it can be diluted with the water in which the adzuki was cooked.

At this stage, do not forget to add a little salt to the bean paste.



The Anko is left to cool and then it can be used.



* The paste should be stored in the refrigerator. It can stay in cling film for about a week; for longer storage, Anko should be placed in an airtight container.

Bon appetit!

Red sweet adzuki bean paste, Hundousha(Chinese: 红豆沙. Pinyin Hongdou Sha) is used in Chinese, Japanese and Korean cuisines, and is less commonly used in other regional cuisines of Southeast Asia. In Japan she is called Azuki (Japanese: 小豆餡, rH. Azuki‎), and in Korea - Phatso (Korean: 팥소). On English language this paste is called Red bean paste. In Chinese and Japanese, sweet bean pastes are separated. There are sweet pastes made from any variety of beans; Hundousha is a paste made specifically from red Adzuki beans.

Azuki is a transliteration from Japanese of the name of this type of bean. The scientific name of these beans is Vigna angularis, or angular bean. This bean variety has been cultivated in China for over 3,000 years and is ubiquitous in the Southeast Asian region. The beans are dark red in color, but can also come in other colors (such as black, gray and even variegated). But to produce sweet bean paste, only red beans are used. Ripe beans are ground, then the husks are sifted out, after which the bean mass is boiled and then sweetened with sugar or honey. The result is a dark red paste, homogeneous, quite thick (it can be spread on bread like butter) and sweet in taste. Actually, it is these qualities that have made pasta so in demand and popular in Asian cuisines.

Hundousha Red Sweet Bean Paste is a ready-to-use product that does not require additional heat treatment. The range of application of this paste is quite wide - it is used in the preparation of sweet cereals and soups, sweet pastries, desserts, ice cream, jellies and even drinks. For example, in Japan Pepsi-Cola with red bean paste is sold.

In the homeland of this sweet paste, in the Celestial Empire, probably the most famous and popular treat with it is. In China they are called Yuebing (Chinese: 月饼, pinyin Yuebing). This is a traditional type of baking that is made in China for the Mid-Autumn Festival. A seasonal treat that at other times of the year can only be found in specialized stores or prepared yourself. Red sweet bean paste is probably the most popular filling, although there are quite a lot of types of filling for these gingerbread cookies.

An equally popular treat for local sweet tooths is Nomi Ci (Chinese: 糯米糍, pinyin Nuomi ci). These are balls from rice flour, with sweet paste in coconut flakes. This is a very similar look and taste to Japanese mochi (or mochi), which, by the way, are also filled with this paste. One of the varieties of Japanese mochi looks very impressive - (Japanese 大福餅, rH. Daifukumochi), if you cut it in half lengthwise, then the cut reveals a strawberry framed by red paste. By the way, the name “daifuku mochi” literally means “great luck.”

Or a traditional ancient Beijing sweet with a funny name (Chinese: 驴打滚, pinyin: Ludagun). This dessert looks like a roll and is made from rice flour dough, which is prepared like mochi dough. Before folding the rolled out sheet of dough, it is coated with red sweet paste.

Another famous dish is prepared with Hundousha paste. Chinese dish- Zongzi (Chinese: 粽子, pinyin Zongzi). This is some kind of cabbage roll with rice filling and sweet paste, just wrap this “stuffed cabbage roll” in a leaf of bamboo or reed. These rice pyramids, wrapped in leaves, are a permanent ritual treat at the Double Five festival (also known as the Dragon Boat Festival).

During the celebration of another Chinese festival, the Lantern Festival, Tangyuan rice balls (Chinese: 湯圓, pinyin Tangyuan) are prepared, with sweet bean paste used as one of the favorite fillings.

As one of the filling options, sweet bean paste is used in steamed Baozi cakes (Chinese: 包子, pinyin Baozi).

Popular in China sweet soup with Azuki beans and sweet paste - Hongdou tan (Chinese: 紅豆汤, pinyin Hongdou tang), this soup is also popular in Japan - and it is called Shiruko (Japanese: 汁粉, rH. Shiruko).

Of course, it’s worth remembering that one of the favorite fillings is sweet adzuki bean paste. Or interesting option mochi - mochi balls are strung on a bamboo skewer, like a kebab - Dango (Japanese 団子, rH. Dango).

No less popular and favorite dessert is the famous Japanese cake from biscuit dough- Dorayaki (Japanese: どら焼き, rH. Dorayaki). This cake consists of two golden brown pancakes, between which a sweet paste is spread, which also glues them together.

In Japan, fish-shaped cookies are made with red sweet paste filling - Taiyaki (Japanese 鯛焼き, rH. Taiyaki), the name literally translates as “baked sea bream”.

In Japan, they prepare a sweet jelly from red paste and agar-agar - called Yokan (Japanese 羊羹, rH. Yokan).

In Korea they make very good food with sweet paste delicious cookies, similar to Russian cookies "Nuts with condensed milk". Koreans call nut cookies Hodugwaja (Korean: 호두과자). The filling for this cookie consists of a mixture walnuts and sweet paste.

Available in Korean national cuisine rice donuts with sweet filling- Chapsal Donat (Korean: 찹쌀도넛). Or steamed buns with sweet paste - Hoppan (Korean: 호빵).

The Korean sweet “Honey Bread” - Kkulppan (Korean: 꿀빵) is very interesting. These are deep fried buns filled with red paste, dipped in syrup and sprinkled with toasted sesame seeds.

It is worth recalling the traditional Korean treat on the occasion of the Chuseok harvest festival - steamed rice dough cakes with sweet Songpyeong bean paste (Korean: 송편).

An interesting Korean refreshing dessert made from crushed ice and sweet paste is Phatbinsu (Korean: 팥빙수).

Certainly, Asian dishes there's a lot more to red bean paste than we could cover in this short review. Some red paste dishes require special adaptations, such as Chinese mooncakes or Japanese fish cookies. And some (for example, Japanese sponge cake) are very simple and require only a little effort.

Overall, it's worth a try!